Request: Morel Mushroom Sauce Recipe

loco_engr

In one of the responses to my "Morels" post, there was mentioned:

"The only time I have had fresh morels was at Waldorf, two years ago, when Ken Hess made the sauce for the ribeyes."

Anyone has his recipe?

Thank You!

reelgem

You really got me going on these morels. My lawn service was here today and we got to talking about them. They have quite a few "secret" spots and they're about a half inch high. After the rain this weekend they should be ready. They said to keep checking my front door because they're going to bring me some. Can't wait! I sure hope someone posts Ken's recipe. I'm sure it's a great one. Don't know if you got to try the waygu prime rib we brought to OKC but I can only imagine how good that will be with the morels.

Crimsongator

Ken's recipe is included in the new BGE cookbook.

loco_engr

Yes I was lucky enough to get a few bites of your offering! Thank You! It was absolutely devine!

loco_engr

Dayum!

I suppose that precludes it from been posted . . . :(

reelgem

Only a few bites?? That's too bad, we had about 8lbs of it. :(
Take a drive to Milwaukee and we'll cook a nice dinner for you.

reelgem

If it's not realy involved could you post it?

loco_engr

Going to try this:

Creamy Mushroom Sauce
By Western Chefs
Created 10 Dec 2009

Ingredients:
2 tablespoons butter or margarine 1/2 pound mushrooms, thinly sliced 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/4 cups half-and-half or milk 1 tablespoon dry sherry 2 tablespoons sour cream
Directions:
1. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook mushrooms until tender, stirring occasionally. Stir in flour, salt, and pepper; cook 1 minute. 2. Gradually stir in half-and-half and sherry. Cook, stirring constantly, until sauce thickens slightly. Remove skillet from heat; stir in sour cream.

http://www.ifood.tv/recipe/creamy-mushroom-sauce

loco_engr

Going to try this:

Creamy Mushroom Sauce
By Western Chefs
Created 10 Dec 2009

Ingredients:
2 tablespoons butter or margarine 1/2 pound mushrooms, thinly sliced 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/4 cups half-and-half or milk 1 tablespoon dry sherry 2 tablespoons sour cream
Directions:
1. In 10-inch skillet over medium-high heat, in hot butter or margarine, cook mushrooms until tender, stirring occasionally. Stir in flour, salt, and pepper; cook 1 minute. 2. Gradually stir in half-and-half and sherry. Cook, stirring constantly, until sauce thickens slightly. Remove skillet from heat; stir in sour cream.

http://www.ifood.tv/recipe/creamy-mushroom-sauce

Crimsongator

Here is a link to the recipe page from Ken's site. A substitution of the morels is alomst identical to the bge recipe.

http://www.theonlyhossbbq.com/recipes/

WessB

Here's a pic of it....you should be able to contact him through this forum....

WessB

His forum name is "Hoss's BBQ"

loco_engr

Thanks for the pic Wess!

Crimsongator

Here is a link to the recipe page from Ken's site. A substitution of the morels is alomst identical to the bge recipe.

http://www.theonlyhossbbq.com/recipes/

WessB

post it up one more spot...I'm sure the effort will be appreciated..

Crimsongator

Here is a link to the recipe page from Ken's site. A substitution of the morels is alomst identical to the bge recipe.

http://www.theonlyhossbbq.com/recipes/

loco_engr

Thanks Gene!

What would you recommend . . . Cognac or Brandy?
Not familiar with either. :(

SWOkla-Jerry

dan....cognac is brandy...just a region of france that that brandy is made in....kinda like champagne vs sparkling wine....champagne is region in france made famous for there sparkling wine.

loco_engr

Thanks Jerry! I hate it when I ask dumb questions, especially when I can see the look on the persons face!

SWOkla-Jerry

wasnt a dumb question, easy to not know the distiction.

hornhonk

I had a "few" bites of your steak, Anne! That was Soooo!! Goood!It had a very deep, rich beef flavor. Thanks for the treat! :P