Gastronomixs

Morel cream sauce

Thickened mushroom sauce on the basis of poultry stock and morel mushrooms.

Recipe makes one litre.

Morel cream sauce

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Ingredients

500

g

morel mushrooms, fresh (or 25g dried, soaked in 500ml water)

200

g

shallots

50

g

olive oil

2

 

bay leaves

100

g

white wine

1

litre

poultry stock

1

litre

whipping cream

50

g

butter

 

 

pepper

 

 

salt

Preparation method

  • Rinse the morel mushrooms in plenty of cold water. Pat them dry with some kitchen towel.
  • Finely chop the shallot.
  • Heat the olive oil in a pan and gently fry the shallots, bay leaves, and morels.
  • Deglaze with the white wine. Bring to the boil and allow all the liquid to evaporate.
  • Add the poultry stock and allow the mixture to reduce the volume by half.
  • Heat the cream in a different pan and reduce by half.
  • Combine the two liquids. Remove the bay leaves.
  • Mix in the food processor with the butter.
  • Pass through a fine conical sieve.
  • Season to taste with salt and pepper.
  • Garnish with slices of fried morels.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: use a vegetable, chicken, or beef stock instead of veal stock. The stock you use for the sauce depends on the dish you want to serve it with.
  • Variation tip: use several herbs such as thyme, rosemary, garlic, oregano, and tarragon.
  • Variation tip: use several mushroom varieties in addition to the morels, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.
  • Variation tip: mix the sauce with different types of butter, such as wild garlic butter, garlic butter, herb butter, tarragon butter, or truffle butter.

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