for 4 dl

Morels

20 g	dried morel mushrooms
3 dl	water, warm

Sauce

1 tbsp	olive oil
1	shallot, finely chopped
½	garlic clove, squeezed
2 sprig	rosemary
1 dl	white wine
2 dl	single cream for sauces
1 dl	porcini stock
1 tbsp	cognac
	salt to taste

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.

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