Dried morel and truffle sauce

Dried morel and truffle sauce

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

This is one of the best sauces to be used either for roasted meat or game, or even to flavour risottos and pasta dishes. In this recipe of Italian origin I used the dried morels that I got from Nepal, as I still had some left from the original purchase!

When reduced in a sauce, the morels give a full, smoky flavour. My favourite way of serving this sauce is to pair it with handkerchief pasta. The sauce can be frozen.

Ingredients

Quantity Ingredient
60g dried morels
55g summer truffle
55g butter
2 small shallots, finely chopped
400ml Basic stock
125ml double cream
10 drops truffle oil
salt, to taste
pepper, to taste

Method

  1. Soak the morels in warm water for 20 minutes, then trim off the base of the stems, and chop the mushrooms finely. Clean the summer truffle and, at the last minute, cut it into 3mm slices, then dice.
  2. Melt the butter in a casserole dish, add the shallots and soften. Add the morels to the casserole with the stock, and cook for 8–10 minutes. Leave to cool and then add the cream, plus some salt and pepper. Process in a blender then, lastly, add the truffle oil and fresh truffle dice. Warm before using.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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