->Mushroom Gravy 01 <-

1/4 cup butter

2 cups morel liquor 2 cloves garlic minced

1/2 lemon

1/2 onion, chopped

1/2 cup dry white wine

2 cups morels

1/4 t. fresh nutmeg, grated

1/4 cup flour Melt butter in medium saucepan over medium heat. Add garlic, onion

and morels and saute for about five minutes. Mix in flour and cook

for another three to four minutes. Now, slowly add morel liquor while stirring with a whisk. The mixture will stay partially thick during this process. Squeeze in the lemon juice and whisk. Pour

in the wine and whisk. Put in the nutmeg and whisk until the gravy

becomes medium thick. Remove from heat and ladle it over toast,

rice, noodles, biscuits, pheasant, duck, beef, lamb, bullfrog, elk,

potatoes and carp.

Variation: Substitute 1/2 cup cream for the wine.