(*) Enough for 6 to 8 people Cook morels in water, 10 min. Depending on the size morels maybe halve or quarter.
Boil the morel broth and use it to flavor the sauce.
Sauté shallots in butter, add mushrooms, extinguish with white wine and add morel stock, whipped cream and veal stock. Season to taste with salt and freshly ground pepper.
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