Morel sauce

Ingredients for 4 servings:

• 25 g morels (morels), dried
• 1 tbsp butter
• 2 shallots, very finely diced
• 4 cl Whiskey, Irish
• 200 g crème fraîche
• Salt
• Pepper, white, from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious with pan-fried dishes or a juicy fillet

Place the dried morels in a bowl and pour about 1/4 liter of boiling water over them, then let stand and swell for about 30 minutes. Pour the mushroom soaking water through a coffee filter (to ensure that any sand that clings to the mushrooms is retained) and collect the liquid. Rinse the mushrooms thoroughly under cold running water, then leave smaller morels whole, halve larger ones, trim off the stems if necessary, and pat dry with kitchen paper. Now heat the butter, fry the mushrooms vigorously, then add the finely diced shallots and sauté. Pour in the mushroom liquid and reduce by about a third. Add the whiskey and stir in the crème fraîche, simmer the sauce until creamy and season with salt and pepper.