If you are a fan of morel mushrooms you will enjoy this sauce. The cream adds a luxurious note to the sauce. Delicious with any meat of pasta dish.
Why I love this recipe
The year after a forest fire I have spent many hours with good friends scouring the rugged mountains for morels which I dehydrate for future use.
If desired the morels can also be soaked in red wine. Our beef broth of choice is Nutrimax gluten beef broth which is suitable for vegetarians and trans fat free. We purchase this product at our local health food store.
Mix together the rice flour and the 3 Tbsp. beef broth to make a smooth paste. Set aside.
Add enough warm water to cover the dried morels. Let sit about 1 hour or until soft.
Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels and gently squeeze out the excess moisture.
In a small saucepan bring the cream to a gentle simmer, reduce to half. Set aside.
Melt the butter in a saucepan, saute the shallots until soft.
Add the thyme and mushrooms, continue to cook a couple of minutes. Add the broth, simmer until the flavors are well blended.
Slowly whisk in the reduced cream, simmer for 5 minutes. Add salt and pepper to taste.
If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.