Morel Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g morels (Norway morels), dried
- 1 tablespoon butter
- 2 shallot (s), very finely diced
- 4 cl whiskey, Irish
- 200 g crème fraîche
- salt
- White pepper from the mill
Print Recipe
Pin Recipe Instructions
- Put the dried morels in a bowl and scald with about 1/4 L of boiling water, then stand for about 30 minutes and leave to swell.
- Pour the soaking water of the mushrooms through a coffee filter (so that sand that adheres to the mushrooms is safely retained) and collect the brew.
- Rinse the mushrooms well under running cold water, then leave the smaller morels whole, cut larger ones in half, cut off the stems if necessary, pat dry with kitchen paper
- Now heat the butter, fry the mushrooms vigorously, then add the finely diced shallots and sauté. Pour in the mushroom water and reduce by about a third.
- Add the whiskey and stir in the creme fraiche, reduce the creamy sauce and season with salt and pepper.
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