Morel sauce
Description
A delicious addition to everyday and festive dishes. Morel sauce somewhat resembles the well-known Julienne. By the way, Julienne can also be prepared using these same morels. You can, in principle, add cheese to this sauce. However, I recommend using a soft, creamy cheese. I love the combination of mushrooms with a creamy flavor, so I'll use sour cream and butter to enhance it. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Rinse the mushrooms under running water. Take a pot, pour water into it, and simmer the mushrooms over low heat for half an hour. Skim off any foam that forms on the surface.
- 2
Step 2
Peel the garlic. You can actually use a whole head. With this sauce, it's hard to overdo it on garlic or onions, especially since they'll be sautéed. Now take out a frying pan. Toast the flour on a dry hot skillet until golden brown. This will serve as a thickener for our sauce.
- 3
Step 3
Remember the mushroom broth. Pour it into the skillet, stirring thoroughly with a spatula. Adjust the amount of liquid to your preference. For a thicker consistency, don't add too much liquid. Then transfer the mushrooms to the skillet. Add a piece of butter and sauté for 5–7 minutes. Add sour cream, chopped garlic, salt, and pepper. I'll also add some grated nutmeg, which will give it a special aroma. Simmer for 15 minutes over low heat, adding mushroom broth as needed.
- 4
Step 4
When everything has simmered thoroughly and thickened, remove the skillet from the heat. To make a sauce, we'll need a blender. In principle, you can eat the mushrooms as they are, but since I have a blender, I'll use it. Transfer the mushrooms from the skillet into a deep bowl and blend until smooth.
- 5
Step 5
Transfer the resulting mixture to a nice bowl or sauce dish. This sauce can be served with meat, poultry, and fish. It goes particularly well with shrimp.