Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Morels
Sauce
How it's done
Morels
Soak the morels in water for about 15 mins., rinse, drain.
Sauce
Heat the oil in a non-stick frying pan. Add the shallot, garlic and rosemary, sauté for approx. 3 mins. Add the morels and cook for approx. 5 mins. Pour in the wine and reduce almost completely. Pour in the single cream and stock, bring to the boil, reduce over a low heat for approx. 5 mins. Remove the rosemary, add the cognac, season with salt.
| Tip: | Mix a little whipped cream into the sauce just before serving. |
|---|---|
| Serve with: | Pasta, steak |
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