Meat — dried morels
Grandma's ham with morels
A traditional, comforting recipe made with salted shoulder and a creamy morel sauce. The melting meat and woody aroma of the mushrooms will delight the taste buds.
- Serves
- 4 people
- Preparation
- 15 min
- Cooking
- 2 h
Ingredients
Method
Place the shoulder roast in a saucepan of boiling water and leave it to cook over a low heat for two hours.
Meanwhile, put the dried morels to soak so that they rehydrate.
In another saucepan, melt the butter, add the flour and mix to make a roux. Pour in 50 cl of the meat cooking stock, then 50 cl of cream.
Drain the morels and add them to the sauce. Season with salt and pepper, then leave to rest while the meat finishes cooking so that the flavours develop well.
Drain the roast, slice it and serve coated with morel sauce.