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?