Morel Mushroom Cream Sauce (Gluten Free)

1. 1

   Mix together the rice flour and beef broth to make a smooth paste. Set aside.

2. 2

   Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.

3. 3

   Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.

4. 4

   In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.

5. 5

   Melt the butter in a saucepan, saute the shallots until soft.

6. 6

   Add the mushrooms and thyme. Continue to cook a couple of minutes.

7. 7

   Add the broth, simmer until the flavors are well blended.

8. 8

   Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.

9. 9

   If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.

* Per serving · 4 servings · Values may vary.