Morel Sauce Recipe
Morel Sauce
Total time: 15 to 30 minutes
Difficulty: Easy
For 4 servings

- 100 g (3 1/2 oz.) morels, preferably fresh
- 2 shallots
- 1 clove garlic
- 200 ml (3/4 cup) veal stock
- 350 ml (1 1/2 cups) cream
- juice of 1 lemon
- 2 Tbsp. cognac
- 50 g (3 Tbsp.) butter
- salt and pepper
  1. Clean the morels well. If you have to wash them, which is common with morels compared to other mushrooms, wash them quickly in a little vinegared water. Pat dry immediately.
  2. Chop the shallots and garlic; sauté in a skillet in the butter.
  3. Add the morels and sweat. Once their water has evaporated, add the veal stock, then the cream. Cook over low heat for a few minutes.
  4. Season with salt and pepper. Add the cognac. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Correct the seasoning as necessary and keep hot.
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