Sauce
1½ tbsp butter
100 g morels
halved lengthwise, cleaned
1 shallot
finely chopped
1 clove of garlic
finely chopped
3½ tbsp white wine
2 tbsp cognac
300 ml cream
some salt
some pepper
Sauce
Heat the butter in a frying pan. Sauté the morels, shallot and garlic over low to medium heat for approximately 5 minutes. Add white wine and cognac and allow to simmer briefly. Pour in the cream and simmer for approximately 5 minutes until the sauce is thick and creamy. Season with salt and pepper.
Tips
Dried morels can be used instead of fresh morels, Soak 20 g of dried morels in warm water for approximately 20 minutes. The soaking water can be strained through a paper filter and used to replace part of the cream, or it can be frozen and used for a mushroom soup.
Additional information
Created by
Created on
11/03/2026
