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Wild mushroom cream sauce — image

Wild mushroom cream sauce

Creamy mushroom sauce with morels, chanterelles, and Madeira for a rich, earthy flavor.

Ingredients

10gButter
12gDried morels
1White wine
0.5Cognac
1Cream
1Madeira
3Knorr Professional Thickened Veal Jus
50gFinely chopped shallots
Truffle oil
200gChanterelles
10gFinely chopped chives

Preparation

  1. Soak the morels in warm water.
  2. Sauté the shallots together with the soaked morels in the butter.
  3. Deglaze with Madeira, white wine, and cognac and bring to a boil.
  4. Add the morel soaking liquid and veal stock, and simmer until reduced by half.
  5. Add the cream and reduce by half again.
  6. Sauté the chanterelles in the remaining butter and season with salt and pepper.
  7. Add the chanterelles and chives to the sauce.
  8. Season with a few drops of truffle oil and some salt and pepper.