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I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in butter until translucent, then add morels and a pinch of salt stirring occasionally for 3 minutes. Follow this with 1/2 cup of white wine and reduce by two thirds. Finally add heavy cream and simmer for 20 minutes until the sauce coats a spoon.

However the ingredients list also includes chicken stock, but there is no mention of it in the directions. When would be the right time to add the stock?

  • Morels, you lucky devil! I don't like most mushrooms but morels are a different story! – GdD May 19 '15 at 8:13
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After the wine.

Let the wine almost reduce, then add the stock. Follow the recipe then from "reduce by two thirds", reducing the now wine-flavored stock.

You might as well be quoting any of 1000 recipes for mushroom risotto. It's basically a typo, the author has seen it so many times before that he doesn't see it.

I can't know exactly the author's intentions, but I'd bet my bottom dollar that those are pretty close.

  • That seems like the right order. Thank you! The author recommends serving the sauce with chicken breasts, but I plan to include linguini. – Frank Gallagher May 19 '15 at 0:17
  • @FrankGallagher That sounds great! – Jolenealaska May 19 '15 at 0:17

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