30grams(1 oz) dried morels or 300 grams of fresh morels (10 oz)
3deciliters(1 1/3 cups) cold water
3.75deciliters(1 ½ cups) heavy cream
Salt
Freshly ground pepper
Cornstarch, (optional)
Instructions
Skip this step if you are using fresh morels.Place the dried morels in a bowl or plastic bag and soak them in 1 ⅓ cups (3 dl) cold water. Let them soak for about 30-60 minutes.
Skip this step if you are using fresh morels.Remove the rehydrated morels from the water and set the remaining morel water aside for later use in the sauce. If necessary, strain the morel water.
Cut the morels into smaller pieces.
In a saucepan over medium heat, add the morels, the remaining morel water, and heavy cream. If you are using fresh morels add instead of morel soaking water one deciliter (½ cup) of chicken or vegetable stock.
Over medium heat, slowly bring the sauce to a boil while stirring. It is very important that the sauce only simmer and is not hard-boiling.
Let the sauce simmer for 15 minutes, stirring once in a while.
Season with salt and pepper.
Optional: If you want a thicker sauce, add cornstarch (read package instructions). Let the sauce simmer for another 5 minutes.
Notes
The sauce can easily be made the day before the serving. It is actually a very good idea to do it, since the taste gets even more intens after a night in the refrigerator.