Recipe: Morel Sauce

Name: Sauce aux Morilles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 portions
Ingredients: 450 g de morilles fraîches (ou 80 g de sèches trempées dans du lait ),10 cl de bon porto blanc,75 cl de fond de veau brun préparé15 cl de crème liquide 30%1 noix de beurre 1/2 Sel,3 échalotes ciselées.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.8/5 (14 reviews) Sauces

Prep 10 min

Cook 25 min

Total 35 min

Servings 10 serv.

Ingredients for 10 servings

450 g fresh morels (or 80 g dried soaked in milk),
10 cl of good white port,
75 cl of prepared brown veal stock
15 cl of liquid cream 30%
1 knob of butter 1/2 Salt,
3 shallots chopped.

Step-by-step directions

1- Sweat the chopped shallots in butter without browning then add the morels cut in half and deglaze with port.

2- Moisten with the veal stock and let reduce by half in light boiling.

3- Then off the heat, add the liquid cream, season with salt and pepper, let reduce, then finally add the knob of butter.
This morel sauce goes very well with a fillet of beef.

Chef Patrick's Comment

Two observations: the equivalent of 80g of dried morels rehydrated corresponds to 450g of fresh ones. The second thing especially, wash your fresh morels well (because of the sand). You can also use this morel sauce on veal chops, pork tenderloins, tournedos and also inside an omelette. You can also replace the morels with chanterelles or fairy ring mushrooms or dried or fresh black trumpets.

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