

Morille Sauvage
Morel Cream Sauce
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.
1 shallot
20g butter
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).








