Morel Sauce

Summary

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

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Instructions

1. 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.
2. 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.
3. 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
4. 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.
5. Add the whiskey and stir in the creme fraiche, reduce the creamy sauce and season with salt and pepper.