The Ultimate Morel Sauce

Por Bruno Albouze · 60 min

Ingredientes

Modo de preparo

1. Rehydrate the dried morels overnight in the fridge with just enough cold water to cover them, then stir, and cover with plastic wrap.
2. Lift the morels out of the water gently, leaving the grit behind. Save the soaking liquid.
3. If there is grit at the bottom of the bowl, rinse the drained morels quickly. Strain the soaking liquid through a coffee filter set in a funnel.
4. Melt the butter in a sauté pan. Add the thyme, crushed garlic, shallots and chopped cremini mushrooms and sweat over medium heat for about 4 minutes.
5. Optionally, add a splash of alcohol such as Chardonnay, port, cognac or vermouth.
6. Add the reserved mushroom liquid and the chicken stock, season with salt and pepper, bring to a simmer and reduce by two-thirds.
7. Strain the reduced liquid through a fine-mesh sieve, pressing firmly on the solids to extract all the liquid.
8. Return the liquid to the pan with the drained morels and bring to the boil. Add the heavy cream and cook for about 20 minutes on medium-low heat, stirring now and then.
9. Adjust the salt and pepper. Optionally add a splash of vin jaune. The sauce should not be too thick. Swirl in a couple of knobs of butter just before serving.
10. If the sauce is too thick, add more stock. If too thin, mix the cornstarch with a little Madeira, stock or cold water to make a slurry, and whisk it gradually into the simmering sauce until it reaches the desired consistency.

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