Mushroom Sauce (Morels) by @simonauscher

45 min

4 servings

🍄

30 g

Dried morels

🧅

1 small shallot

Shallot

🧈

10 g

Butter

🍷

100 ml

White vermouth

💧

200 ml

Soaking water

🥛

80 ml

Cream

🧂

0.3 g

Salt

⚫

0.3 g

Pepper

  1. Rinse

    Rinse the dried morel mushrooms under cool water.

  2. Soak

    Soak the rinsed morel mushrooms in warm water for 20 minutes.

  3. Strain

    Strain the soaking liquid carefully through the fine-mesh strainer.

  4. Slice

    Finely slice the 1 shallot.

  5. Melt

    Melt 10 g butter in a saucepan over low-medium heat.

  6. Sweat the sliced shallot in the butter without letting it brown.

  7. Add

    Add the rehydrated morel mushrooms to the saucepan.

  8. Cook

    Cook the morels for 4 to 5 minutes to concentrate their aroma.

  9. Pour

    Pour in 100 ml dry white vermouth to deglaze the saucepan.

  10. Simmer

    Simmer the vermouth until it is almost completely evaporated.

  11. Add

    Add 100 ml of the filtered morel soaking liquid.

  12. Simmer

    Simmer the sauce until the soaking liquid has reduced by half.

  13. Stir

    Stir in 80 ml heavy cream.

  14. Cook

    Cook over low heat for 8 to 10 minutes until the sauce coats a spoon.

  15. Season

    Season the sauce with salt and black pepper to taste.

Mushroom Sauce (Morels) by @simonauscher

45 min

4 servings

🍄

30 g

Dried morels

🧅

1 small shallot

Shallot

🧈

10 g

Butter

🍷

100 ml

White vermouth

💧

200 ml

Soaking water

🥛

80 ml

Cream

🧂

0.3 g

Salt

⚫

0.3 g

Pepper

Preparation Steps

  1. Step 1/15

    Rinse the dried morel mushrooms under cool water.

    🍄dried morel mushrooms
    🧺fine-mesh strainer

  2. Step 2/15

    Soak the rinsed morel mushrooms in warm water for 20 minutes.

    🍄dried morel mushrooms
    🥛measuring jug

  3. Step 3/15

    Strain the soaking liquid carefully through the fine-mesh strainer.

    filtered morel soaking liquid
    🧺fine-mesh strainer
    🥛measuring jug

  4. Step 4/15

    Finely slice the 1 shallot.

    🧅shallot
    🔪chef's knife
    🪵cutting board

  5. Step 5/15

    Melt 10 g butter in a saucepan over low-medium heat.

    🧈butter
    🥄wooden spoon

  6. Step 6/15

    Sweat the sliced shallot in the butter without letting it brown.

    🧅shallot
    🧈butter
    🥄wooden spoon

  7. Step 7/15

    Add the rehydrated morel mushrooms to the saucepan.

    🍄dried morel mushrooms
    🥄wooden spoon

  8. Step 8/15

    Cook the morels for 4 to 5 minutes to concentrate their aroma.

    🍄dried morel mushrooms
    🥄wooden spoon

  9. Step 9/15

    Pour in 100 ml dry white vermouth to deglaze the saucepan.

    dry white vermouth
    🥄wooden spoon
    🥛measuring jug

  10. Step 10/15

    Simmer the vermouth until it is almost completely evaporated.

    dry white vermouth
    🥄wooden spoon

  11. Step 11/15

    Add 100 ml of the filtered morel soaking liquid.

    filtered morel soaking liquid
    🥄ladle

  12. Step 12/15

    Simmer the sauce until the soaking liquid has reduced by half.

    filtered morel soaking liquid
    🥄wooden spoon

  13. Step 13/15

    Stir in 80 ml heavy cream.

    🥛heavy cream
    🥄wooden spoon
    🥛measuring jug

  14. Step 14/15

    Cook over low heat for 8 to 10 minutes until the sauce coats a spoon.

    🥛heavy cream
    🥄wooden spoon

  15. Step 15/15

    Season the sauce with salt and black pepper to taste.

    🧂salt
    ⚫black pepper
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Alliums, Dairy, Fat, Seasoning, Salt

Ingredients

Dried morels, Shallot, Butter, White vermouth, Soaking water, Cream, Salt, Pepper

Notes

Soaking water (2 ladles, filtered), Cream (about 1 ladle), Salt (to taste), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-Carbohydrate, Ketogenic

Calories

153 kcal

Macro nutrients

Protein: 2.4g, Carbohydrates: 4.4g, Fat: 13.4g, Fiber: 1.1g, Sugars: 1.6g

Nutritional Information

Minerals

Sodium: 145mg, Potassium: 133mg, Calcium: 47mg, Iron: 0.7mg

Vitamins

Vitamin A: 152µg, Vitamin D: 0.4µg, Vitamin B2: 0.14mg, Vitamin B12: 0.18µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

fine-mesh strainer, chef's knife, cutting board, wooden spoon, ladle, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Sauce, Condiment

Occasions

Dinner, Holiday Meal, Date Night, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Velvety, Creamy, Silky, Tender

Flavors

Earthy, Umami, Rich, Buttery, Winey, Savory

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Reheat gently until piping hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Whisk while reheating because cream sauces may separate)