L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Masala teaIndian cuisine

Paella dish

Traditional French stew pot-au-feuFrench cuisine

Paella dish

ForshmakJewish cuisine

Paella dish

AjoblancoSpanish cuisine

Paella dish

Cotoletta alla MilaneseItalian cuisine

Paella dish

KimchiKorean cuisine

Paella dish

WafflesSoviet cuisine

Paella dish

BiscottiItalian cuisine

Paella dish

Vitello tonnatoItalian cuisine

Paella dish

Linz Eyes CookiesAustrian cuisine

Morel sauce for meat

4 servings

50 minutes

Ideal for steaks and veal chops.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

185.4

kcal

2.8g

grams

10.9g

grams

7.1g

grams

Ingredients

4servings

10

pc

300

ml

2

head

25

g

Cognac (brandy)

10

ml

100

ml

Heavy cream 35% fat

60

ml

90

ml

Cooking steps

1
Soak the morels in broth for 30 minutes.
Required ingredients:
1. Dried morels: 10 pieces
2. 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:
1. Shallot: 2 heads
2. 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:
1. Dried morels: 10 pieces
2. Cognac (brandy): 10 ml
3. Dry white wine: 100 ml
4. 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:
1. Heavy cream 35% fat: 60 ml
2. Madeira wine: 90 ml
3. Butter: 25 g

Similar recipes