Morchal Cream Sauce

Ingredients

• 50 g dried chanterelles
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 200 ml veal stock
• 40 ml cognac
• 100 ml whipping cream
• Salt
• Pepper

Instructions

1. 1.

   Soak the chanterelles in about 200 ml water for approximately 30 minutes. Then strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth (or coffee filter). Catch the broth, rinse the mushrooms, and let them drain.

2. 2.

   Peel and finely dice the onion and garlic. Sauté together in hot butter until lightly golden brown. Deglaze with wine, stock, mushroom soaking liquid, and cognac, reducing to about half. Pass the mixture through a sieve into a sauté pan. Add the chanterelles and simmer gently for about 10 minutes. Whisk the cream until creamy and stir it into the sauce at the end. Season with salt and pepper before serving.