Rehydrate the morels: Place the dried morels in lukewarm water for about 15 minutes. After soaking, gently squeeze the morels to extract the liquid into a bowl, reserving the soaking water.

Cut the morels: Slice or chop the rehydrated morels into appropriately sized pieces. Set aside.

Strain the soaking liquid: Pass the soaking liquid through a fine sieve or coffee filter to remove any impurities.

Prepare the sauce: In a saucepan, add the chopped morels and the strained soaking liquid. Bring to a boil over high heat.

Add the cream and seasonings: After boiling, add the appropriate amount of heavy cream, 1–2 tablespoons of sugar, and about 20 ml of apple juice.

Reduce the sauce: Continue cooking over high heat until the sauce reaches the desired consistency, being careful not to let it dry out.

Serving suggestion: This morel mushroom sauce is perfect for dipping bread, breadsticks, or toast, and also pairs well with small bites of white meat.

Ingredients used in this recipe