Sauce-aux-morilles Chef Morel

Morel sauce

 Ingredients for 4 persons :

  • 60 Gr of dried morels - On sale here -
  • 25 cl of liquid cream
  • 10 cl of white wine (Arbois blanc, Bourgogne blanc or pinot noir)
  • 25g butter
  • 1 shallot
  • 1 tbsp. tablespoon of veal stock
  • 1 tbsp. tablespoon of cornstarch
  • salt and pepper

Recipe :

1. In a container, rehydrate the morels in lukewarm water for 1h30, drain them gently.

2.Cut the morels in half lengthwise and brown them in a pan over medium heat in 10g of butter, stirring frequently for about ten minutes, season with salt and pepper. Reserve for later.

3. Finely chop the shallot and melt in 15g of butter in a saucepan over medium heat until it becomes transparent.

4. Add the veal stock, mix. Add the white wine, liquid cream, and starch. Mix.

5. Thicken over medium heat, stirring constantly until the first boils.

6. Add the morels and simmer over very low heat for 2 to 3 minutes, adjust the seasoning to your taste if necessary.

Enjoy your food !

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