Morels in a creamy sauce, to change from traditional button mushrooms: it's much better and not necessarily very expensive, especially if you get frozen or dried morels, and a small amount is enough to flavor an entire dish!
Rehydrate the morels for at least 30 minutes in 200-250 ml of warm water. Drain them, but keep 100 ml of the liquid obtained.
Finely chop the shallot. In a saucepan, bring the shallot, white wine, and 5 cl of morel juice to a boil. When almost all the liquid has evaporated (be careful not to let it burn), remove from heat and whisk in the dehydrated beef stock and liquid cream. Return to low heat and let reduce, stirring often, until the sauce thickens and coats the back of a spoon. Add the morels and continue cooking for 2-3 minutes. Off the heat, incorporate the butter in small pieces, whisking vigorously. Adjust seasoning with salt and pepper. Keep the sauce warm.
Grill the veal chops over high heat, with very little fat, for 3 minutes on each side for medium-rare, 5 minutes for medium.
To finish, coat the veal chops with morel sauce and chopped parsley. Serve very hot, accompanied by small roasted potatoes.
0 servings
4
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