Morels with Sauce Vin Jaune

Serves Two

Serve this classic preparation with chicken or fish.

1 oz canola oil

3 medium sized shallot, peeled & sliced thin

2 oz morel mushrooms

2 bay leaves

3 springs thyme

4 cloves garlic, skin on, smashed

4 oz vin jaune (yellow wine from Jura) or sherry (I like amontillado best)

8oz heavy cream

Kosher salt to taste

Begin with a medium sized sauce pot over medium heat. Add oil and morels, cook until morels get nicely brown on one or two sides. Remove morels and set aside. Reduce heat to medium low. Add shallots, bay leaves, thyme, garlic and a pinch of salt. Allow to sweat until the shallots are translucent. Add Vin Jaune and reduce to au sec (almost dry). Add heavy cream and simmer for about 5 minutes. Strain and discard shallots, garlic and herbs. Add morels to the cream sauce and continue to cook until nappe (coats the back of a spoon). Season to taste with salt. I like to add a little raw wine or sherry at the end to brighten it up!