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sauce morilles

English Name:

morel-mushroom sauce

Comments:

The vin jaune used in this sauce is a wine from the Jura region of France. It is made from grapes that have not ripened fully. The grapes are dried on straw mats before the juice is pressed from them. The resulting wine has a flavor that is a bit like a cross between a great sherry and an awful chardonnay. The vin jaune gives the sauce a distinctive, underlying taste that is hard to duplicate with other wines.
The Noilly Prat is a brand of French vermouth that has a flavor distinct from the vermouths of Italy.
This sauce can be used for chicken, turkey, vegetables, or other foods that benefit from a smooth, very rich sauce.

Serving Suggestion:

champignons des bois avec une sauce morilles

click picture to enlarge

Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 medium shallot, minced
10 grams dried morel mushrooms, hydrated
125 milliliters Noilly Prat
250 milliliters heavy cream
fine salt and freshly ground white pepper, to taste
1 tablespoon lemon juice
2 tablespoons vin jaune
2 tablespoons heavy cream, whipped firm

Instructions:

1.	Melt butter in a saucepan over medium heat. Add garlic and shallot; sweat until translucent.

2.	Add mushrooms and cook to heat.

3.	Add Noilly Prat and reduce totally.

4.	Add heavy cream and reduce by about half. Season with salt and pepper.

5.	Finish with lemon juice, vin jaune, and whipped cream. Adjust seasoning.

Yield:

4 to 6 servings.

Reference:

Frédéric Médigue, Le Château d’Amondans, Amondans, France, March, 2001.

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