Morels in Marbled Cream Sauce
Step 1: Mushrooms
Remove the base of the morel stems.
Clean the stems, remove any dirt, rinse in a basin of clear water, and drain on a stainless steel rack.
Trim the mushroom caps so that they are all the same size. Wash in several changes of lukewarm water until it is perfectly clear, and finish cleaning with a brush. Drain on a stainless steel rack, and dry in a cloth.
Cook the morels in a cast iron pot with 3/4 ounce (20 g) frothy butter and the crushed garlic cloves. Season lightly with the morel salt, moisten with the chicken consommé, and simmer for 10 minutes. Drain the morels and their sauce through a rack placed over a bowl. Filter the cooking liquid, and set aside.
Heat a dab of butter in a cast iron pot, and add the chopped shallots. Sweat and set aside.
Step 2: Finishing and Plating
Sweat the morels in frothy butter, add the morel juice and a dab of butter and simmer on the edge of the range, so that the sauce thickens very slowly. Add some freshly ground pepper and acidify with a few drops of lemon juice.
Just before serving, marble the morels with the half-whipped cream. Plate, and drizzle with the sauce. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse