Morel sauce for meat

4 servings

50 minutes

Ideal for steaks and veal chops.

Energy value per serving

• Calories: 185.4
• Proteins: 2.8g
• Fats: 10.9g
• Carbohydrates: 7.1g

Ingredients

• Dried Morels: 10 pc
• Chicken broth: 300 ml
• Shallots: 2 head
• Butter: 25 g
• Cognac: 10 ml
• Dry white wine: 100 ml
• Cream 35%: 60 ml
• Madeira: 90 ml

Cooking steps

1. Soak the morels in broth for 30 minutes.

   Required ingredients:

   • Dried Morels: 10 pieces
   • Chicken broth: 300 ml

2. Extract. Strain and save the liquid.

3. Place the shallots in a saucepan with 1/3 of the oil. Cover and simmer on low heat until soft.

   Required ingredients:

   • Shallots: 2 heads
   • Butter: 25 g

4. Add the morels and simmer for another 2 minutes, then pour in the brandy, wine, and the liquid from the morels.

   Required ingredients:

   • Dried Morels: 10 pieces
   • Cognac: 10 ml
   • Dry white wine: 100 ml
   • Chicken broth: 300 ml

5. Cook uncovered for 15 minutes or until reduced by half.

6. Blend into a puree in a blender.

7. Return to the saucepan.

8. Reheat, add cream, Madeira, the remaining butter, and seasonings.

   Required ingredients:

   • Cream 35%: 60 ml
   • Madeira: 90 ml
   • Butter: 25 g