Morel Sauce

• 30g dried morel mushrooms
• 250ml warm water
• 30g butter
• 1 shallot, finely diced
• 1 garlic clove, finely chopped
• 125ml dry white wine
• 250ml beef or vegetable stock
• 125ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• Sea salt and freshly ground black pepper

To finish

• 1 tsp lemon juice
• Fresh parsley, finely chopped

Place the dried morels into a bowl and cover with the warm water. Allow to soak for 20 minutes until softened. Remove the mushrooms and roughly chop if large.

Strain the soaking liquid through a fine sieve and reserve. Heat the butter in a saucepan over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the garlic and thyme and cook until fragrant.

Add the morels and cook for 2 minutes. Pour in the white wine and simmer until reduced by half. Add the stock and 125ml of the reserved mushroom soaking liquid. Simmer gently for 5–7 minutes until slightly reduced.

Stir in the cream and Dijon mustard and cook for a further 3–4 minutes until smooth and velvety. Season well with salt, pepper and lemon juice. Using a stick blender, blend half (or all, if you prefer) the mushrooms with the sauce to emulsify.

Pour the warm sauce into the Le Creuset 480ml Heritage Sauce Jug in Cerise and finish with chopped parsley before serving.