Press : Article METRO La Revue Des Comptoirs N°185 / Avril 2015

17 July 2015

In sauce, they sublimate meat.

Selected to accompany meats, nothing like a homemade sauce with morels. Those of Paris Saveurs, based in Rungis, are among the most famous. The Latin name or conica Morchella esculenta, morel mushrooms grow in forest edges, under the elms and ash trees in orchards or under the apple trees.

After making your choice, only one rule applies: avoid those that are too viscous! Side preparation, morels must be soaked in warm water. To make the sauce, cut and fry over low heat with shallots and butter, deglaze with white wine and add some cream before mixing.

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