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Recipe : ** Morel Mushroom Sauce

Morel Mushroom Sauce
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Course:
Sauce

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
The vin jaune used in this sauce is a wine from the Jura region of France. It is made from grapes that have not ripened fully. The grapes are dried on straw mats before the juice is pressed from them. The resulting wine has a flavor that is a bit like a cross between a great sherry and an awful chardonnay. The vin jaune gives the sauce a distinctive, underlying taste that is hard to duplicate with other wines. The Noilly Prat is a brand of French vermouth that has a flavor distinct from the vermouths of Italy. This sauce can be used for chicken, turkey, vegetables, or other foods that benefit from a smooth, very rich sauce.
 

Categories

Recipe's Ingredients

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  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 medium shallot, minced
  • fine salt and freshly ground white pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons vin jaune
  • 2 tablespoons heavy cream, whipped firm
  • 10 g dried morel mushrooms, hydrated
  • 130 ml noilly prat
  • 250 ml heavy cream

  • Recipe preparation steps

  • 1
    Melt butter in a saucepan over medium heat. Add garlic and shallot; sweat until translucent.
  • 2
    Add mushrooms and cook to heat.
  • 3
    Add Noilly Prat and reduce totally.
  • 4
    Add heavy cream and reduce by about half. Season with salt and pepper.
  • 5
    Finish with lemon juice, vin jaune, and whipped cream. Adjust seasoning.
  • Ready !