Morchel Sauce

A creamy, rich sauce made with delicate morels — perfect for elevating meats, pasta, or spring dishes.

Ingredients

• 10g morels (Morcheln)
• ½ spring onion
• 10g butter
• 0.5 dl white wine
• 0.5 dl veal or vegetable stock
• 1 dl cream (Saucen Halbrahm)

Instructions

1. Wash the morels thoroughly.
2. Sauté the morels in butter.
3. Add the white part of the spring onion and cook briefly.
4. Add the white wine and let it boil down.
5. Add the stock and let it reduce by 50%.
6. Stir in the cream.
7. Cook for 1 minute.
8. Add the green part of the spring onion and season with salt and pepper to taste.