Recipe for morel sauce
We have here a recipe for a delicious morel sauce, which is perfect for autumn game dishes.
Morels, along with truffles, are some of the most precious mushrooms that can be found in the Danish nature.
We have used dried morels for this sauce, and with a bit of soaking in some liquid, they become just as good as fresh mushrooms again.
Equipment
- Kitchen Scale
- Deciliter Measure
- Pot
- Hob
- Sieve
Ingredients
- 20 gram Morels Dried
- 500 gram Water
- 100 gram Port
- 50 gram Meat Trimmings From dry-aged beef tenderloin
- 1 pcs. Shallots
- 15 gram Butter
- 8 gram Wheat Flour
- 100 gram Milk
- 50 gram Cream
- 12 gram Sour Cream
- Spices Salt, pepper, gastrique, and optionally cayenne pepper
Instructions
- I didn't have any stock at home for this sauce, so I had to think a bit creatively. Since the morels needed to be soaked in liquid anyway, I chose to do the following: I always have trimmings (bark) from home dry-aged/dry-aged beef in my freezer. I took about 50 grams directly from the freezer and put it to boil in a pot with 3 dl of water and half a shallot. Then, I turned down the heat so the stock could simmer gently. Meanwhile, I placed my morels in a bowl with 2 dl of lukewarm water.
After 20 minutes, the liquid was strained from the morels and saved in a bowl.
The water was replaced by port wine, and the morels were allowed to soak for another 20 minutes.
The liquid in the pot was strained into the bowl with the water from the morels, and the trimmings and shallot were discarded.
The other half of the shallot was finely chopped.
Then, I found a new pot and started making a roux-based sauce.
The butter was melted, and the shallot was briefly sautéed in the butter before the flour was added under vigorous whisking.
Add milk and the stock/morel water, still whisking vigorously.
Turn down the heat and let it simmer while adding the cream, stirring regularly.
Pour the port wine from the morels and optionally add a bit of it to the sauce.
Add crème fraîche to the sauce and season it with salt, pepper, gastrique (can be replaced with vinegar and sugar), and cayenne pepper - if you like that flavor.
Let it come to a final boil and then add your morels.
The sauce is ready to serve and pairs excellently with game dishes.
After 20 minutes, the liquid was strained from the morels and saved in a bowl.
The water was replaced by port wine, and the morels were allowed to soak for another 20 minutes.
The liquid in the pot was strained into the bowl with the water from the morels, and the trimmings and shallot were discarded.
The other half of the shallot was finely chopped.
Then, I found a new pot and started making a roux-based sauce.
The butter was melted, and the shallot was briefly sautéed in the butter before the flour was added under vigorous whisking.
Add milk and the stock/morel water, still whisking vigorously.
Turn down the heat and let it simmer while adding the cream, stirring regularly.
Pour the port wine from the morels and optionally add a bit of it to the sauce.
Add crème fraîche to the sauce and season it with salt, pepper, gastrique (can be replaced with vinegar and sugar), and cayenne pepper - if you like that flavor.
Let it come to a final boil and then add your morels.
The sauce is ready to serve and pairs excellently with game dishes.
