Morel Mushroom Cream Sauce (Gluten Free) - cooking recipe

Ingredients

1 ounce dried morel
1/3 cup fine diced shallot
1/4 cup butter
1/8 teaspoon ground thyme
2 1/2 cups gluten free beef broth
1 cup cream
1 1/2 tablespoons gluten free rice flour
3 tablespoons gluten free beef broth

Preparation

Mix together the rice flour and beef broth to make a smooth paste. Set aside.
Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
Melt the butter in a saucepan, saute the shallots until soft.
Add the mushrooms and thyme. Continue to cook a couple of minutes.
Add the broth, simmer until the flavors are well blended.
Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.