Morel recipe. Morels in Riesling sauce with fresh asparagus and duck egg.
My third morel recipe (see the previous here, and here), this time, again in a white sauce but there’s no cream in sight. Well, there is milk and butter. Also there is Riesling. And no meat. Nevertheless it’s a magical recipe, the morels are excellent, the duck egg is lush and rich, and the white wine makes a difference.
- 50g morel mushrooms (5-6 pieces)
- 3 asparagus spears
- 1 duck egg
- 2 small shallots
- 50g butter
- 1 spoon white flour
- 100ml milk
- 100ml white wine (Riesling)
- fresh oregano (optional)
To make this recipe even easier, the duck egg and the asparagus can be prepared first, and reheated at the end when the sauce is done. Boil the duck egg to your liking.
I had 5 minutes of boiling time, also the asparagus (cleaned and washed) for 3 minutes. Plunge both in cold iced water after boiling to stop the cooking process. Heat for just 30 seconds before serving, again in hot boiling water.
To make the sauce, chop as fine as you can the shallots and add them to the melted butter over a medium heat. Sweat for a couple of minutes until soften. Add in the flour and stir well, cook for a minute. Pour in the milk, and keep mixing (using a whisk works better) until the sauce starts to form. Don’t worry about any lumps they will go away.
Now add the white wine, while stirring half at first. Taste for sharpness, add more if needed. Also if the sauce gets too thick, add more milk, wine or water. Season with salt and pepper. Toss in the morels, cut in halves or quarters if too big.
Cook the mushrooms in the white sauce until they soften, and add some fresh oregano at the end. Fresh parsley could also work instead of oregano.
Arrange the sauce on a warm plate, add the reheated asparagus and duck egg, season once more with salt and pepper, and maybe just a few drops of olive oil over the whole dish. Fresh oregano to garnish…optional.