Sauces — dried morels

Morel sauce with white wine

Name: Morel sauce with white wine
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Swiss
Ingredients: 20 cl chicken stock; 2 to 4 large dried morels; 10 cl dry white wine; 10 cl single cream; salt; white pepper

This dried morel sauce relies on the gentleness of white wine and single cream to enhance chicken stock. Ideal for coating roasted poultry or fine pasta.

Serves: 2 servings
Preparation: 10 min
Cooking: 15 min

Method

Immerse the morels in boiling water to rehydrate them for one hour. Pat them dry thoroughly afterwards.
Meanwhile, gently simmer the chicken stock and white wine in a saucepan over a low heat for twenty minutes.
In a second saucepan over a medium heat, boil the cream with the morels for five minutes. Then pour this mixture into the chicken stock.
Cook for about fifteen minutes at a gentle simmer, never letting it boil. Regularly remove the skin that forms on the surface.