This dish has slowly evolved over the past few years, and actually earned a spot in my family’s Christmas meal last time we were at my parents (that’s a big deal!) For this recipe I used tried morels, because fresh ones are hard to find now. I hadn’t used morels with this recipe before, but because I love them so much decided it was worth it This is a great side dish, or as in my case the night I made this, dinner, haha.
1 tbs. butter
1 clove garlic, minced
1/4 cup onions, chopped
1/2 oz. morels, dried
1 cup white wine
1/2 cup stock
salt & pepper to taste
2 tbs. cornstarch or tapioca flour
1/2 cup heavy cream
1 lb. green beans
juice from 1 lemon
1 tbs. EVOO
1/4 cup sliced almonds
1. Melt the butter in a medium sized pan on med-high to high, and add in garlic, onions, and morels. Saute until onions turn translucent and soften.
2. Add in salt & pepper, wine and stock, and mix to blend them together. Let simmer until reduced down to about 1/2 cup worth. This will take about 15-20 min.
3. In a small bowl, add in 2 tbs. of wine/stock mixture and the cornstarch, and blend together. Add this back into the pan.
5. Once cornstarch is blended in nicely, simmer for a few more minutes (about 5). Then add in the cream, and bring to just a boil, stirring constantly. Then pull off the heat and set aside.
6. Heat up a skillet, and add in EVOO and lemon juice. Add in green beans and almonds and saute about 5 minutes until brightly green colored.
7. Plate green beans and top with morel cream sauce. Yum!