Morel And Smoked Oyster Sauce
- 4 ounces fresh morels sliced
- 4 tablespoons butter
- 1 teaspoon chicken bullion - (1 cube)
- 1 1/2 cups water
- 4 tablespoons flour
- 1 cup light cream
- 2 ounces Fontina cheese shredded
- 1 can smoked whole oysters - (3 3/4 oz)
Saute morels in 1 tablespoon butter over medium heat for 5 to 8 minutes. Dissolve chicken bullion in water and set aside.
Melt 3 tablespoons butter in 2-quart sauce pan. Stir in flour and cook over medium-high heat, stirring constantly for 2 to 3 minutes. Add bullion and cream and simmer, stirring occasionally until thick and smooth. Do not boil! Stir in cheese, morels and oysters. Season to taste. Serve over pasta, veggies or fish.
This recipe yields ?? servings.