Poultry — dried morels
Spätzle with Morel Sauce
Delicious homemade spätzle topped with a fragrant sauce of dried morels. Softened shallot and milk give a refined smoothness to this accompaniment.
- Serves
- Serves 4
- Preparation
- 15 min
- Cooking
- 30 min
Ingredients
Method
In a bowl, combine the sifted flour, fine salt, nutmeg and three eggs. Whisk vigorously to avoid lumps, then add the milk gradually.
Bring a large saucepan of salted water to the boil. Prepare a large bowl of very cold water alongside.
Shape the spätzle as you usually do and drop them into the simmering water. Drain them as soon as they rise to the surface and plunge them immediately into the cold water. Set aside.
Brew a mild tea, then leave it to cool completely. Soak the dried morels in it for a quarter of an hour, then squeeze them gently on kitchen paper.
Sweat the sliced shallot in a knob of butter over low heat, covered, for ten minutes.
Add the morels, season with salt and pepper, and sweat for another ten minutes covered. Pour in the milk and cook for a further ten minutes. Keep warm.
Just before serving, reheat the spätzle in a frying pan if you wish. Coat them generously with the morel sauce.