Morel Mushrooms in Cream Sauce

Ingredients

• 4 large morel mushrooms
• 1 small garlic clove
• 1 tbsp Olive Oil
• 75 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 50 ml dry white wine
• 50 ml Heavy Cream (at least 30% fat)
• 0.25 tsp cornstarch
• 2 tbsp chives

Instructions

1. 1.

   Clean the morel mushrooms thoroughly. Peel and finely chop the garlic, then sauté in a pan with hot oil until translucent. Add the mushrooms, sauté briefly, deglaze with vegetable broth, and season with salt and pepper. Simmer over medium heat for about 5 minutes.

2. 2.

   Meanwhile, heat the wine and cream in a saucepan, whisk in the cornstarch dissolved in cold water, bring to a boil, then let thicken slightly over medium heat. Season with salt and pepper, taste, and ladle into four glasses. Let cool, sprinkle with chives, and serve each glass garnished with a single morel mushroom.