Fresh Morels In Caraway Sauce
- 1 large russet potato peeled
- 4 ounces small morels
- 2 tablespoons butter
- 1 red bell pepper seeded, sliced thin
- 1/2 small onion thinly sliced
- Salt to taste
- 3 tablespoons caraway seed
- 1/4 cup heavy cream
- 1/4 cup milk
Cube potato and place in saucepan, covered with lightly salted water. Boil about 20 minutes until cooked.
Clean morels and slice in half. Saute red pepper and onion in butter. Add morels.
Simmer caraway seeds in a small amount of water in a saucepan for 30 minutes. Strain liquid into a bowl and discard seeds.
Drain potato and process in food processor. Add caraway liquid, cream and milk and puree until smooth. Season to taste.
Divide puree among four plates and place morels in the center.
This recipe yields 4 servings.