Morel Ragout with New Potatoes

Have fun preparing this mushroom dish!

Prepare fresh morels (ready to cook, e.g. peel, remove woody parts and dirt) and rinse thoroughly. Cut in half according to size. Soak dried morels in warm water for 20 minutes. Then drain and rinse them as well. Rinse the potatoes and cut them in half without peeling.

Place kitchen herbs in a steamer. Place potatoes on top. In a large saucepan, add about 1/4 quart of water and place steaming attachment on top. Steam the potatoes for 20-25 minutes, depending on their size, with the lid closed. In the meantime, peel and chop the shallots. Sauté with the morels in the hot butter. Sprinkle with flour and continue to steam briefly. Extinguish with Noilly Prat and soup. Bring to a boil and simmer on low heat for about ten minutes. Now stir in the cream and season the morel ragout with salt and pepper.

To serve, arrange the potatoes without herbs on plates and spread the morel ragout evenly over them.

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