Florentine Dip
Craig Claiborne
386 ratings with an average rating of 4 out of 5 stars
386
10 minutes, plus chilling
Morels
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ¼pound morels, rinsed well, drained and patted dry
- 2tablespoons butter
- 2tablepoons finely chopped shallots
- 2tablespoons Madeira wine
- ¼cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
242 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If necessary, trim off ends of morels. If they are large cut in half or in quarters, depending on size.
- Step 2
Heat butter in saucepan and add shallots. Cook, stirring, until wilted.
- Step 3
Add morels and cook, shaking saucepan and stirring often, about 2 minutes.
- Step 4
Add wine and cook about 1 minute. Add cream, salt and pepper. Bring to boil and cook about 1 minute. Serve as vegetable or, if desired, on toast or on freshly cooked, drained pasta.
Private Notes
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Cooking Notes
Carla
I would substitute with a dry sherry.
Jim
White wine, whiskey
Add half the garlic
Don’t add the alcohol and the shallots. It makes it too sweet.
Roberta
Fantastic -simple and delicious!
Leslie Newman
Out of Madeira, what could I substitute? Or just omit?
Carla
I would substitute with a dry sherry.
Jim
White wine, whiskey
clarence
actually I'd go with a tawny port -- madiera is more like port than sherry.
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