Morel mushroom sauce
This rich and flavorful sauce is ideal to serve with chicken, veal, pork, or egg dishes.
- 10 g. dried morel mushrooms
- 2 cups unsalted beef broth
- 1 Tablespoon minced shallot or onion (12 g)
- 1 Tablespoon butter
- 1/3 cup dry sherry(fino or amontillado)
- 1 cup heavy cream
- ¼ teaspoon salt (or to taste)
Several pinches ground white pepper
Soak morels in warm water until soft. When soft, remove the morels, trim away the stems, and cut in half lengthwise. Cut each morel half into½-inch pieces. Reserve the morels and the soaking liquid.
Pour the beef broth into a small sauce pan. Bring to a boil over high heat and continue cooking until the broth is reduced to ¼-1/3 cup. Reserve.
In a sauce pan over moderate heat, sautéthe shallot or onion in butter until very soft. Try not to brown the shallot or onion.
Add the morel pieces and continue to sautéfor a couple more minutes, stirring often.
Add the sherry and reduce over high heat until it is reduced to about ¼ of its original volume.
Add the morel soaking liquid, being carefulso that any sand at the bottom of the liquid is not added to the sauce. Reduced to about ¼ of its original volume.
Add the cream and reduce until a proper sauce consistency.
Add the reduced beef broth.
Season with salt and white pepper.