Creamy Morel Mushroom Sauce made with White Wine
A Classic Morel Mushroom Sauce Perfect for Pasta, Steak, or Chicken
Ingredients
- 1 oz Dried Morel Mushrooms OR 5 oz Fresh Morels
- 4 Tbsp Butter
- 2 Tbsp Flour
- 1 Medium Shallot, peeled and finely diced
- 1 Small Garlic Clove, Pressed
- ¾ + ⅛ Cup Dry White Wine
- 1¼ Cup Chicken Broth
- 1½ Cup Heavy Cream
- 2 Tbsp Fresh Parsley, Chopped
- Salt/Pepper
Instructions
Morels - Rehydrating
- If using Fresh Morels, you can skip this step.
- In a bowl, add dried mushrooms. Cover with warm water. Allow to soak for 1 hour, occasionally stirring and pushing the mushrooms around in the water.
- Once rehydrated, remove Mushrooms to a paper towel and pat dry.
Morels - Preparing
- Set a couple mushrooms aside for garnish and chop the remaining mushrooms into roughly 1/2" pieces by first slicing the mushroom in half lengthwise, then slicing into 1/2" pieces.
- Set Mushrooms aside.
Begin the Sauce
- In a medium saucepan, over medium heat, melt the Butter.
- Add Diced Shallots. Cook for 2-3 minutes until Shallots are tender.
- Press Garlic Clove into pan. Stir and cook until aromatic, about 30 seconds.
- Add Chopped Mushrooms. Cook, stirring often, for 2 minutes.
- Sprinkle the flour over the Mushroom/Shallot mixture. Stir and cook for 1 minute.
- Add Wine and Chicken Broth. Bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.
- Add Heavy Cream. Bring to a boil, stirring often. Once boiling, reduce heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Add Chopped Parsley.
- Ladle out over pasta, chicken, or steak. Garnish with parsley and whole Morel Mushroom. Enjoy!
