On morel ground

Yesterday I cooked two recipes but fell asleep before posting about it. I will therefore merge yesterday’s and today’s post and shout raincheck retrospectively. I cooked beef entrecote in a morel sauce with Knöpfli.

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Knöpfli (also known as Spätzli although some people will say they are two different things as far as their shape is concerned) are a typically Swiss pasta dish. You mix 200g regular flour with 100g Knöpfli/Spätzli flour and add a teaspoon of salt.

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In a separate bowl mix 75ml water, 75ml milk and 3 eggs.

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Slowly mix the liquid with the flour. Leave the dough for 30 minutes at room temperature.

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You can either make the Knöpfli/Spätzli by scraping the dough from a slate into boiling water. I use a gadget, of course. A Knöpfli sieve. You simply stick it on top of your pot of boiling (salted) water.

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You put the dough on top and push it slowly through the wholes of the sieve.

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When they float on top they are ready.

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Now for the morel sauce: I bought twice the amount of dried morels (20g) than was indicated in the recipe because I really really like them.

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Finely chop 1 shallot and sweat them in butter together with the morels.

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Add 1dl white wine and cook until all the liquid has evaporated. Add 1.5dl chicken stock and cook until the liquids been reduced by half. Add 1.8dl cream and season to taste. I added some Worcestershire sauce, Vin Santo, pepper and a few drops of lemon juice.

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And you have already seen the result but here you go again. Mouthwatering!

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