Morel sauce from Fine Cooking Magazine, Dec 2009/Jan 2010 (page 50) by Bruce Aidells and Nancy Oakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for tarragon.

  • SACarlson on February 12, 2016

    I substituted chestnut mushrooms for the morels and this was still delicious served with rib eye steaks.

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