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Ingredients

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Directions

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  • Clean morel mushrooms.** Wash other mushrooms by gently wiping with a damp towel or paper towel. Trim ends of stems, if necessary. Slice mushrooms (should measure - 1/2 cups). Set aside.

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  • For beef tenderloin, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. (Allow 15 to 19 minutes for medium-rare or until an instant-read thermometer registers 145 degree F when inserted in the center or 18 to 23 minutes for medium or 160 degree F in the center). For pork chops, grill chops on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or till 160 degree F in the center, turning once halfway through grilling.

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Meanwhile, for sauce:
  • In a medium saucepan, melt butter over medium heat. Stir sugar into the melted butter. Add the onions and shallots. Cook, stirring frequently, about 15 minutes or until vegetables are very tender and golden brown. Stir in mushrooms, wine or vinegar, herbs, salt and pepper. Cook and stir for 2 minutes more. In a small bowl, stir together sour cream, half-and-half or light cream, and flour. Add to mushroom mixture. Cook and stir till bubbly. Cook and stir for 1 minute more.

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  • To serve, spoon some sour cream sauce over meat; pass remaining sauce.

*

If fresh morels aren't available, substitute 1-ounce (about 3/4 cup) dried morel or porcini mushrooms. In a small bowl, cover the dried mushrooms with hot water. Let stand for 20 minutes. Rinse under warm running water; squeeze out excess moisture. Slice the mushrooms into rings.

**

To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain and rinse. Repeat two more times. Pat mushrooms dry.

Nutrition Facts

439 calories; 27 g total fat; 14 g saturated fat; 112 mg cholesterol; 486 mg sodium. 16 g carbohydrates; 1 g fiber; 33 g protein; 875 IU vitamin a; 5 mg vitamin c; 81 mg calcium; 5 mg iron;

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