Instructions
Preparation of Morels
1
Soak the morels in a 300 ml of water for 2/3 hours. Now take out the morels and keep this water aside. Slit them lengthwise into half or more according to the size of the morel and then rinse them under running water. Now take the water the morels were soaked in and strain it a few times through a very fine strainer or muslin cloth to remove any sand traces. Keep the water and the morels aside.
Cooking
2
- Heat the butter and olive oil in a pan over medium heat.
- Add the shallots and garlic paste to the pan and sauté until softened and fragrant, about 2-3 minutes.
- Add the sliced Morel mushrooms and Sauté until they become slightly firm but not burnt.
- Now add 150 ml of the morel water kept aside and let it boil .
- Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the mushrooms.
- Allow the sauce to simmer gently for 3-4 minutes, or until it thickens slightly.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Once the sauce has thickened to your desired consistency, remove the pan from the heat.
- Transfer the Morel mushroom sauce to a serving dish and garnish with freshly chopped parsley.
Serving
3
- Serve the sauce warm over steak, chicken, pasta, grilled vegetables or your favorite dish.
- Prep Time - 10 minutes
- Soak time - 2/3 hours
- Cook time - 30 minutes
- Course - Sauces
- Servings - 3/4 people