Go Back

Morel Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Servings: 6 people
Course: sauces
Cuisine: French
Calories: 80

Ingredients
 

Morels
  • 50 g Dried morels
  • 400 g Water
Morel Sauce
  • 170 g Rehydrated morels or fresh morels
  • 5 g Garlic clove crushed
  • 40 g Shallots minced
  • 25 g Butter
  • 1 each Fresh thyme sprig
  • 1 each Bay leaf
  • 300 g Morel water
  • 200 g Chicken or poularde stock Recipe
  • 175 g Heavy cream
Slurry (optional)
  • 15 g Madera or ruby port wine
  • 10 g Corn starch

Equipment

  • 1 Sautoir
  • 1 Immersion blender
  • 1 Narrow container
  • 2 bowls
  • 3 deli containers
  • 1 Sieve
  • 1 Wooden spoon
  • 1 Funnel
  • 1 Coffee filter

Method
 

Preparing Morels
  1. A small handful of dried morels is surprisingly potent. Their intense fragrance elevates everything from simple cream sauces and risottos to dishes featuring eggs, poultry, meats, and braised vegetables, making them a versatile treasure in the kitchen. When rehydrated, 50 grams of dried morels yields approximately 170 grams of morels ready for cooking. Importantly, morels must always be cooked properly before eating, as raw morels are toxic.
    dried wild mushrooms
  2. Rehydrate morels overnight in the refrigerator using just enough cold water to cover. Stir them in, and cover with plastic wrap.
  3. To drain the rehydrated morels, gently lift them from the water without disturbing the bowl so the grit stays at the bottom. Save the soaking liquid, but leave the sediment behind.
  4. While dried morels are typically cleaned, this extra precaution is advised, especially in a restaurant setting. Finally, strain the mushroom broth through a coffee filter placed in a funnel. This reserved soaking liquid becomes a powerful culinary essence for sauces and broths.
Morel Sauce
  1. Melt butter in a sauté pan. Add the herbs and crushed garlic, then the well-drained morels and shallots. Sweat over medium heat for about 4 minutes, until fragrant. Season with salt and pepper.
  2. Pour in the reserved mushroom liquid and chicken stock. Bring to a simmer and reduce the liquid by half or more.
  3. Add the heavy cream and continue to simmer gently for approximately 20 minutes. Remove and discard the herbs and garlic clove. Reserve a few of the best-looking morels for garnish.
  4. For a rustic looking sauce: Use an immersion blender to purée the sauce briefly. Otherwise, pass it through a fine-mesh sieve. Use the reserved morels to garnish the finished dish.
  5. If the sauce is too thin, create a slurry by mixing cornstarch with a small amount of Madera, stock or cold water. Whisk this gradually into the simmering sauce until it reaches your desired consistency.
  6. Add more salt and pepper if desired. A splash of vin jaune can be added to.