Sauce aux Champignons Morelle (Morel Mushroom Sauce)
Sauce aux Champignons Morelle (Morel Mushroom Sauce) is a traditional French recipe for a classic sauce fried morel mushrooms and spring onions in a white wine and double cream base that's typically served with chicken. The full recipe is presented here and I hope you enjoy this classic French version of: Morel Mushroom Sauce (Sauce aux Champignons Morelle).
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Ingredients:
3 tbsp butter
250g morels cut into 3cm long strips
40g spring onions, shredded
2 tsp dried parsley
1/4 tsp freshly-grated nutmeg
1/4 tsp freshly-ground black pepper
salt, to taste
125ml dry white wine
480ml double cream
1/2 tsp Dijon mustard
Method:
Add the butter to a large frying pan and melt over high heat until foaming. Immediately add the morels and fry, stirring occasionally, for about 15 minutes until they begin to crisp. Now add the spring onions, parsley, nutmeg, pepper and salt. Mix to combine and cook for a few minutes before adding the wine.
Continue cooking until the wine has almost evaporated away then add the cram and Dijon mustard. Reduce the heat and simmer gently until thickened (about 15 minutes).
This sauce goes wonderfully well with chicken, veal, seafood and ham. It's also good for strongly-flavoured greens.
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