Morel Mushroom Sauce


  • 2lbs Fresh mushrooms (Morels, Shittake, Enoki, Oyster, Eringi)
  • 1/4lb. Butter
  • 2C. Madeira wine
  • 2C. Chicken stock
  • 2 Whole shallots, chopped
  • 1C. Cream
    Salt and pepper to taste
  • 1C. Whipped cream
    Chives and tomato concase to garnish


Saute mushrooms in butter and shallots until soft. Deglaze the pan with the Madeira wine, bring to a boil and reduce by a half, then add the chicken stock. Reduce the stock by a half and then in cream. Reduce the sauce by a half again, then add salt and pepper to taste. Add in whipped cream, chives and tomato at the end to garnish.