Morels sauce

Ingredients . 2 shallots . 50 g of dried morels . 30 g of butter . salt, pepper of Szechuan . 150 ml of white wine
1. Soak the mushrooms for at least an hour to re-hydrate.
2. Peel the shallots and cut them into dice. Brown them in a little olive oil, sprinkle white wine and let reduce.
3. Add the sour cream and let reduce again.
4. Crush.
5. Then strain to obtain a homogeneous sauce.
6. Cook the morels for 10-12 minutes in a pan with a knob of butter. (This mushroom must be eaten cooked, because even most of its toxins are destroyed by the drying process, it remains slightly toxic when uncooked.)
7. Assemble sauce and mushrooms. Salt and add a few grains of pepper Szechuan. Allow to cook very gently for a few minutes. This sauce will accompany perfectly a white or red meat and more particularly a tournedos.