Summary

Ingredients

• 25 g morels (pointed morels), dried
• 800 ml veal stock, self-cooked or a. d. Glass
• 1 shallot (s)
• 2 tablespoon port wine
• salt and pepper
• oil
• wild garlic OR:
• Chervil OR:
• parsley

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Instructions

1. Wash the morels thoroughly and soak for about 1 hour in about 250 ml of lukewarm water.
2. Drain the morels through a cloth, collecting the soaking water. Rinse the morels again, squeeze them out and cut into strips.
3. Peel the shallot, dice finely and sauté in a little oil. Pour in the morel water and reduce to about 1/3. Add the veal stock and simmer gently for about 10 minutes.
4. Pour through a sieve, heat again briefly, season with salt and pepper and season with port wine.
5. To serve, add the morel strips and, for example, wild garlic strips or other herbs (e.g. chervil or parsley).
6. Poultry dumplings or slices of rabbit roulades (in my recipes) are suitable as a filler.