Morel Porcini Mushroom Sauce

For the morel boletus sauce, soak the dried mushrooms in a bowl with a little water (should be well covered) for about 1/2 hour. Saute the finely chopped onion in olive oil until translucent.

Squeeze the soft mushrooms (put the soaking water aside) and chop – fry briefly. Deglaze with white wine. Add whipped cream and processed cheese and simmer gently.

Season with salt and pepper. When the sauce thickens a bit, add a little soaking water and continue to simmer until it becomes nice and creamy.

Serve the morel and porcini mushroom sauce as desired.

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