Dried morel sauce

Preparation

1. Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water). Gently squeeze the rehydrated morels to remove as much water as possible. Set aside.
2. In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. You can also use coffee or tea filter paper.
3. Bring to a boil over high heat about 500 ml of this water. Allow to reduce to obtain the equivalent of a large tablespoon of morel juice.
4. In another saucepan, combine the poultry stock cube, the finely chopped shallot and the 150 ml of white wine.
5. Bring to a boil and reduce well to retain only about 40 ml of this preparation.
6. Add this reduction into the concentrated morel juice and then add the rehydrated morel and single cream. 
7. Season with salt and pepper.
8. Cook without boiling for 2-3 minutes.
9. Blend and adjust the seasoning if necessary. This sauce is perfect for accompanying all white meats and white fish.