Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Brown onions Heat oil in a large straight-sided skillet or stockpot over medium-high heat. Add onions cut sides down and season with salt. Cook until onions are caramelized, about 5 minutes. Turn onions over and add butter.
Step 2
Add stock and vegetables and braise Pour in 1 1/2 cups stock and bring to a boil, then add mushrooms and potatoes and stir to combine. Cover and reduce to a simmer; cook until vegetables are tender when pierced with the tip of a paring knife, 13 to 15 minutes, adding more stock if pan becomes too dry.
Step 3
Thicken sauce Remove lid and raise heat to high. Boil liquid until reduced to a syrup, about 3 minutes. Season with more salt, if desired. Stir in chervil.
Step 4
Serve Transfer to a serving platter and serve immediately.
WASHING mORELS
Step 5
Morels’ many crevices make them more difficult to clean than other mushrooms. Start by brushing grit from the surface of the spongy caps. Then dunk them in a bowl of cold water; drain on a clean paper towel. This method works for any hard-to-clean or exceptionally dirty mushrooms. Wash them and dry thoroughly right before using so that they don’t become soggy.
