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Sauce Morille

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Ingredients
  Goose fat/Duck fat / butter 1 Ounce
  Dried mushrooms 1 Ounce (Morel / Porcini)
  Warm water 1⁄2 Pint
  Garlic 1 Clove (5 gm), peeled and chopped
  Green peppercorns 8 , soaked in brine, drained, crushed
  Creme fraiche 8 Tablespoon
  Sea salt 1⁄2 Teaspoon
Directions

GETTING READY
1) Wash the mushrooms and wipe with a dry dowl.

MAKING
2) In a microwavable dish, add the mushrooms, warm water and microwave uncovered for 5 minutes.
3) Pick about 4 even-shaped mushrooms, wipe them lightly on a paper towel, chop up and put in another microwavable dish with the fat and garlic.
4) Microwave uncovered for 2 minutes, stirring in between.
5) Chop up the remaining pieces of mushroom from dish 1, add into dish 2 along with strained mushroom water, green peppercorns. Microwave uncovered for 10 minutes stirring midway.
6) Add in creme fraiche, salt and microwave a minute.
7) Take the dish out of the over, stir well and allow it to rest for 3-4 minutes.

SERVING
8) Serve the Sauce Morille as a side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Ingredient: 
Mushroom
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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