Happy morel season!
This is one out of three morel mushroom sauce recipes, that I have developed. This white wine morel sauce is packed with flavors from morels and has a wonderful combined taste of white wine, shallots, and chicken broth. The sauce goes well with pasta, rice, and chicken dishes.
You can also take a look at the classic morel mushroom sauce: It is more simple and has fewer ingredients, but is also very popular for its clean and rich taste of morels. The third, and also super delicious sauce that I have developed is the morel mushroom sauce made with red wine. It is based on beef broth and red wine and goes very well with a steak or meat in general.
Good luck foraging!
Morel mushroom sauce made with white wine
- 30 grams (1 oz) morel mushrooms, dried
- 3 tablespoons butter
- 1.5 tablespoons all-purpose flour
- 1 small shallot, finely chopped
- 2 deciliter (7/8 cup) dry white wine
- 3 deciliter (1 ¼ cups) chicken broth
- 3.75 deciliter (1 ½ cups) heavy cream
- 2 tablespoons parsley, finely chopped
- Salt and freshly ground pepper
- In a bowl or plastic bag, soak the dried morels in cold water. Let them soak for about 60 minutes while gently turning or stirring the morels approx. every 15 minutes so that all morels absorb sufficient water.
- Discard the water and cut the rehydrated morels into a desired size.
- Over medium heat in a saucepan, melt the butter. When the butter has melted, reduce to low heat and add the flour. Stir thoroughly and add shallot, morels, white wine, and chicken broth. Bring to a boil and let simmer for 10 minutes.
- Add heavy cream and bring to a boil and let simmer for another 10 minutes.
- Add finely chopped parsley and season with salt and pepper.