Special cooked morels (Morchella Conica)

I present to you the Must de la Morille! Delicious morels carefully selected. Here we only have the heads. Valuable morels are treated with deference. Rehydrated then gently simmered in a delicious broth made from shallots and white wine, then delicately reduced to concentrate the juices! I scrupulously respect all stages of cooking to provide you with a superb product, ready to use. You just need to add a little cream to have your morel sauce, adjust the seasoning with a little salt and a turn of the pepper mill, and all the aroma of these prestigious mushrooms will invade your kitchen. Suggestions: With what to eat this morel sauce you will tell me? You are spoiled for choice! Indulge yourself by serving these morels with a nice fillet of beef, a grilled tournedos. You can also use this sauce with morels for holiday poultry, guinea fowl with morels, capon with morels, chicken with morels and yellow wine from Jura. And what about the famous sweetbreads with morels? this recipe suddenly becomes so simple! You can also taste them by coating your tagliatelle, your spaghetti, to make a sauce of the Sunday evening dish, accompanied by a few shavings of Parmesan. Finally, you can effortlessly make a morel risotto, simply by incorporating the morels at the end of your risotto preparation. Enjoy your meal !! 😉