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Morel Sauce III


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  • 1 tablespoon butter
  • 1 medium shallot minced
  • 2 cups fresh morels cleaned, trimmed, and quartered
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • 1 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 1


Step 1

Place a 1-quart saucepot over medium heat. Add the butter and minced shallots and cook until the shallots are translucent.

Add the mushrooms and a pinch of salt. Cook for about three minutes, stirring from time to time. Add the white wine and reduce by about two-thirds.

Add the heavy cream. Turn the heat down to a bare simmer, and cook for about 20 minutes. The sauce is done cooking when it coats the back of a spoon. Season with salt and pepper to taste.

This recipe yields ?? servings.

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