Morel Gelée

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Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

fresh morels or dried morels, 20 medium 8 oz or ½ oz 225 g or 14 g
port or madeira (optional; for dried morels) as needed as needed
brown meat gelée stock, hot 2 cups 500 ml

Method

  1. If fresh morels are being used, inspect them for sand and dirt. Check the insides for bugs. If they need to be cleaned, put them in a colander and quickly rinse them with cold running water. If dried morels are being used, rinse them quickly in cold running water and place them in a bowl. Sprinkle them with the port and let them soften for 20 minutes. When they are soft, gently squeeze them to eliminate grit.
  2. Infuse the morels into the almost-simmering gelée stock (the stock has to be hot to cook the alcohol out of the morels) in a covered 1-quart (1 liter) saucepan for 10 minutes. Strain the gelée stock through a fine chinois. Chop the morels, not too fine, and stir into the finished gelée as it sets in the refrigerator.