Morel Sauce IV
- 1 ounce dried morels
- 2 teaspoons soy sauce
- 2 cups water
- 4 tablespoons finely-chopped shallots
- 2 teaspoons minced fresh savory
- 3 tablespoons butter
- 1 1/2 tablespoons flour
- 3/4 cup sour cream
Place morels, soy sauce, and water in a sauce pan and bring to a boil. Reduce heat and simmer 30 to 45 minutes. Remove morels, keeping liquid. Chop morels finely.
Saute shallots, savory, and morels in butter for 2 to 3 minutes. Stir in flour and then liquid from reconstituted morels. Add salt and pepper to taste. Finally add sour cream and heat, but do not boil.
Serve over beef, pork, veal, vegetables or noodles. You may substitute porcini or chanterelle mushrooms.
This recipe yields 2 cups.