Morel Sauce III
- 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
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.