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Le Chaudron recipe
Sauce aux morilles
Morel mushroom cream sauce
⏱ 40 minServes 4Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
50 g (2 oz)dried morels
500 ml (2 cups)thick crème fraîche
200 ml (¾ cup)Jura vin jaune
100 ml (½ cup)chicken stock base
3shallots, finely chopped
30 g (1 oz)unsalted butter
1 tbspcognac
- 50 g (2 oz) dried morels
- 500 ml (2 cups) thick crème fraîche
- 200 ml (¾ cup) Jura vin jaune
- 100 ml (½ cup) chicken stock base
- 3 shallots, finely chopped
- 30 g (1 oz) unsalted butter
- 1 tbsp cognac
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the dried morels in warm water for 30 minutes.
- Rinse the morels carefully under running water to remove all grit.
- Strain the soaking water through a fine sieve, leaving the grit behind.
- Melt the butter in a saucepan over medium heat and sweat the chopped shallots for 5 minutes without browning.
- Add the morels and stir for 3 minutes.
- Pour in the cognac, vin jaune and strained soaking liquid and reduce by half over high heat.
- Add the chicken stock and crème fraîche and simmer gently for 10 minutes until the sauce coats a spoon.
- Season with salt and pepper and serve right away with poultry or fresh pasta.
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