Sauce Morille Recipe
Ingredients
| Goose/Duck fat or butter - 1 ounce | ||
| Morel or Porcini Mushrooms - 1 ounce, dried | ||
| Warm water | 1/2 Pint | |
| Garlic | 1 Clove (5gm), chopped | |
| Green Peppercorns - 8 nos, soaked in brine, drained, crushed | ||
| Crème Fraiche - 8 tablespoon | ||
| Sea salt | 1/2 Teaspoon | |
Directions
GETTING READY
1) Wash the mushrooms and wipe with a dry dowl.
MAKING
2) In a microwavable dish, add the mushrooms, warm water and microwave uncovered for 5 minutes.
3) Pick about 4 even-shaped mushrooms, wipe them lightly on a paper towel, chop up and put in another microwavable dish with the fat and garlic.
4) Microwave uncovered for 2 minutes, stirring in between.
5) Chop up the remaining pieces of mushroom from dish 1, add into dish 2 along with strained mushroom water, green peppercorns. Microwave uncovered for 10 minutes stirring midway.
6) Add in creme fraiche, salt and microwave a minute.
7) Take the dish out of the over, stir well and allow it to rest for 3-4 minutes.
SERVING
8) Serve the Sauce Morille as a side dish.
1) Wash the mushrooms and wipe with a dry dowl.
MAKING
2) In a microwavable dish, add the mushrooms, warm water and microwave uncovered for 5 minutes.
3) Pick about 4 even-shaped mushrooms, wipe them lightly on a paper towel, chop up and put in another microwavable dish with the fat and garlic.
4) Microwave uncovered for 2 minutes, stirring in between.
5) Chop up the remaining pieces of mushroom from dish 1, add into dish 2 along with strained mushroom water, green peppercorns. Microwave uncovered for 10 minutes stirring midway.
6) Add in creme fraiche, salt and microwave a minute.
7) Take the dish out of the over, stir well and allow it to rest for 3-4 minutes.
SERVING
8) Serve the Sauce Morille as a side dish.
Chef
