Sauteed Morels with Sweet Spring Onions and Cream
Serves 4 Appetizer Portions

Spring Baby Sweet Onions

Ingredients
½# fresh morels, cleaned and spun dry
2 tbs. unsalted butter
8 spring baby sweet onions with stems (or baby garlic or ramps or ¼ cup minced shallot)
2 cups mushroom stock
½ cup semi-dry sherry
1 cup heavy cream
Salt and white fresh ground pepper

Procedure

1. Cut stems off mushrooms, cut in half the long way (cut again into quarters if they are really big). Set aside.
2. Heat butter in skillet over medium heat until it reaches bubbly stage. Add mushrooms and cook, moving mushrooms around until they release their moisture (about 3 minutes). Turn heat to medium low and continue to cook.
3. Cut tops off onion stems at 3-31/2 “ and slice remaining stems into ½” disks. Add to mushrooms. Add stock and sherry and continue cooking for 6-8 minutes. Add cream and cook at steady simmer until liquid reduces and thickens. TASTE MUSHROOMS REGULARLY FOR DONENESS (SLIGHTLY FIRM, NOT MUSHY SOFT). If they reach that stage before the cream has thickened, remove the mushrooms and onion and set aside. When sauce is done, taste and season with salt and to taste.

Serving Suggestions: Appetizers

1. Tossed with wide cut Fettuccini: Cook and drain fettuccini (2 oz cooked per person). Toss pasta with extra virgin olive oil and divide among 4 heated pasta dishes. Spoon morels and sauce over fettuccini, garnish with 3 or 4 pieces of shaved Parmeggiano Reggiano and a stem of Spring onion, baby garlic or ramp or a sprig of parsley. Serve immediately.
   

   Sauteed Morels with Sweet Onion, Cream and Fettucine

2. Baked Pie Crust Crisp or Tart Shell: Make 4 tart shells or flat cut out pieces. Bake and cool. Put one shell or cut out piece on each serving plate (appetizer size) and spoon morels and sauce into the shells or over the pieces. Garnish with onion or garlic stems or ramps or a sprig of fresh herbs. Serve immediately.
   

   Sauteed Morels on Baked Pastry Crisp