Sauces — fresh morels
Comté and morel sauce
A creamy sauce in which morels infuse in cream, then are joined by melted Comté. It pairs well with poultry, fresh pasta or white meats.
- Serves
- 6 people
- Preparation
- 30 min
- Cooking
- 10 min
Ingredients
Method
Peel and finely slice the shallot. Fry it in the butter until translucent.
Wash the morels thoroughly, then cut them into pieces. Add them to the pan and leave to cook for a few minutes so they release their water without drying out.
Pour in the single cream, turn off the heat and leave to infuse for about thirty minutes so that the cream takes on the flavour of the morels.
Put the pan back over a low heat. Stir in the Comté cut into small cubes and stir gently until it melts without reaching the boil.