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Morel mushroom sauce made with white wine

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Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 1 hour
Total Time 1 hour 30 minutes
Course Sauces
Servings 4 people

Ingredients
  

  • 30 grams (1 oz) dried morels or 300 grams of fresh morels (10 oz)
  • 3 tablespoons butter
  • 1.5 tablespoons all-purpose flour
  • 1 small shallot, finely chopped
  • 2 deciliter (7/8 cup) dry white wine
  • 3 deciliter (1 ¼ cups) chicken broth
  • 3.75 deciliter (1 ½ cups) heavy cream
  • 2 tablespoons parsley, finely chopped
  • Salt and freshly ground pepper

Instructions

  • Skip this step if you are using fresh morels.
    In a bowl or plastic bag, soak the dried morels in cold water for about 30 minutes.
  • Skip this step if you are using fresh morels.
    Remove the rehydrated morels and discard the soaking water. Pat dry.
  • Chop the morels.
  • Over medium heat in a saucepan, melt butter. When the butter has melted, reduce to low heat and add the flour. Stir thoroughly and add shallot, morels, white wine, and chicken broth. Bring to a boil and let simmer for 10 minutes.
  • Add heavy cream and bring to a boil and let simmer for another 10 minutes.
  • Add finely chopped parsley and season with salt and pepper.
Keyword morel mushrooms, sauce, spring, vegetarian