Sauces — dried morels
Foie gras and morel sauce
A festive sauce combining the character of dried morels with the richness of raw foie gras. Its creaminess and touch of honey make it an excellent accompaniment for celebration meals.
- Serves
- 4 servings
- Preparation
- 30 min
- Cooking
- 8 min
Ingredients
Method
Rehydrate the morels in a bowl of warm water for fifteen to twenty minutes.
Pour the white wine into a saucepan, add the foie gras, salt and pepper, then heat gently.
Drain the mushrooms in a fine sieve. Pour 125 ml of the soaking liquid into the saucepan.
Blend the contents with a stick blender until very smooth. Leave to reduce slightly.
Stir in the cornflour and honey, then blend again until smooth. Leave to thicken gently and keep warm.
Sauté the drained morels in a little butter in a frying pan, then stir them into the sauce.