This white wine morel sauce is packed with flavors from morels and has a wonderful combined taste of white wine, shallots, and chicken broth. The sauce goes well with pasta, rice, and chicken dishes.
You can also take a look at the classic morel mushroom sauce: It is more simple and has fewer ingredients, but is also very popular for its clean and rich taste of morels. The third, and also super delicious sauce that I have developed is the morel mushroom sauce made with red wine. It is based on beef broth and red wine and goes very well with a steak or meat in general.
The sauce can be made from both fresh or dried morels. If you choose to use dried morels, keep in mind that they need to rehydrate for about 30 minutes before they are ready to be used.
Morel mushroom sauce made with white wine
- 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
- 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.