Here is a great recipe for Creamy Morel Sauce i am actually making again, tomorrow!

15-20 Morels (Med) or 10 Large, diced or whole
1 large shallot or Medium Leek, Finely Chopped
1 Large Clove Garlic, Finely Chopped
2 Tbsp. Real Butter
2 Tbsp. Cold Pressed Extra Virgin Olive Oil
3/4 Cup Chicken Broth ( Probably will have to make your own for sugar free)
1 Cup HEAVY Cream
Parmesan and Romano, Grated (Optional, but I am a cheese freak!)
Salt and pepper

Saute' The shallots or leek and garlic in the olive oil first
Then add the Butter and Saute' the Morels lightly on all sides together with the shallots/leeks and garlic
Add the chicken broth and heat up
Add The heavy cream
Add the cheese
Salt and Pepper to taste!

Hmmmm...mmmm...good!

Morels alone contain almost three carbs per 10-15 med/small morels and alternately the same for 5-7 jumbo Morels!
Enjoy!!!

Looks good Leslie. Now all I have to do is find some reasonably priced morels.

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Henry

Hey, there are some good sellers on ebay right now, try the seller oryxhntr. His are very reasonable and the season just started where he is!

All right.... Here is another one by Chef Kate, that is awesome!!! Also, you can alternate morels if you have to with Trumpets or Chanterelles!

MOREL FRICASSEE
Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter, unsalted
• 1 sweet onion, sliced
• 2 garlic cloves, minced
• 1 cup cooked ham or Canadian bacon, slivered
• 8 ounces fresh morels, halved, brushed clean
• 1/2 cup chicken broth
• 1/4 cup whipping cream (optional)
• 3 tablespoons minced fresh herbs (such as thyme, tarragon or dill)
• 1/4 teaspoon salt (optional)
• fresh ground pepper

Directions

1. 
   
   Heat oil and butter in a large skillet over medium-high heat; add onion.
2. 
   
   Cook, stirring often, until soft, about 5 minutes.
3. 
   
   Add garlic and ham; cook, stirring often, 1 minute.
4. 
   
   Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
5. 
   
   Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
6. 
   
   Add salt if needed, and pepper to taste.

thanks for sharing, leslie!

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Hello! Going hiking tomorrow after this nice rain to look for Chanterelles!!!!! I am going to make a great stuffing with them for Cornish Hens!!!! Wish me mushroom luck!!!!!
Have a good one, guys!

Never found what I was looking for...But am making cornish hens after i am done with my Fat Fast....

I made a nice creamy morel mushroom/tomato soup.
Handlful of morels, fried in some butter, a liitle chicken stock and some of the morel water that was used in reconstitution. I choose to cut them up to a smaller size beforehand.
I added a few scoops of sour cream, cream and cream cheese until it made a nice creamy - like sauce, and then added crushed tomatos until it became soupy.
It would also be great if you reduced it and/or added your favprite ground meat and used it as a nice sauce over low carb noodles.

Here is one of my creations...
Salmon with creamy porcini, black trumpet and shrimp sauce, Low carb Pasta dish!

Get a big cut of Salmon , cut into 5 pieces. Wash them and rub them with some salt and pepper.
Lay them out on a piece of foul that you have on a baking sheet (Grill friendly)
Put them skin up and put a few pats of butter on each of them. Cover with foil and put on the grill.

Sauce.
Reconstitute 1 oz of porcini mushrooms and 1 oz of black trumpet mushrooms. (about 15-30 minutes)
Strain into a bowl (save the liquid)
Fry for two minutes in butter, then add the liquid. Let it come to a boil and allow it to boil until it is completely boiled down .
Add 2 cups of heavy cream. Allow to simmer until creamy.
Add 1/2 lb of shrimp.
Salt and pepper to taste.

Get your low carb pasta, add a few spoonfuls of this on top, a spoonful on top of the salmon and a great salad with Greek Dressing!

Enjoy!

Re: Anybody like Morels and Wild Mushroom Fare???
Here is one of my creations...
Salmon with creamy porcini, black trumpet and shrimp sauce, Low carb Pasta dish!

Get a big cut of Salmon , cut into 5 pieces. Wash them and rub them with some salt and pepper.
Lay them out on a piece of foul that you have on a baking sheet (Grill friendly)
Put them skin up and put a few pats of butter on each of them. Cover with foil and put on the grill.

Sauce.
Reconstitute 1 oz of porcini mushrooms and 1 oz of black trumpet mushrooms. (about 15-30 minutes)
Strain into a bowl (save the liquid)
Fry for two minutes in butter, then add the liquid. Let it come to a boil and allow it to boil until it is completely boiled down .
Add 2 cups of heavy cream. Allow to simmer until creamy.
Add 1/2 lb of shrimp.
Salt and pepper to taste.

Get your low carb pasta, add a few spoonfuls of this on top, a spoonful on top of the salmon and a great salad with Greek Dressing!

Enjoy!