Morel Cream Sauce
Sauce à la Crème aux Morilles
The cream sauce is ideal for coating a beef steak, accompanied by asparagus tagliatelle, covering poultry with yellow wine or even associated with white fish or scallops or other langoustines.
100 g fresh cream
1 glass of dry wine (optional)
A tsp of veal stock
1- Rehydrate the morels, in a bowl, covered with cold water overnight, or warm/hot water for 30-45 minutes. Gather the ingredients.
2- Once rehydrated, strain the soaking water into a saucepan, and boil to reduce by half. You can cut the larger morels lengthwise to evenly distribute the taste.
3- Sweat the minced shallots in butter and add the morels (2-3min). If desired, deglaze with the glass of wine or alcohol of your choice.
Gradually add the reduced liquid(with a little bit of veal stock, depending on your recipe) and let reduce (you can keep a little liquid on the side to adjust the texture of the sauce at the end of cooking).
4- Add the fresh cream and cook over very low heat for about ten minutes. Add flour to thicken the sauce (optional) and cover. Use the remaining liquid if sauce is too thick. Season with salt and pepper.