The morel jus:
¼ banana shallot, finely sliced
1 tbsp olive oil
1 thyme sprig
500g button mushrooms, finely sliced
a splash dry white wine (e.g. chardonnay)
1 tbsp dried morels, washed well
1 tbsp mixed dried mushrooms (e.g. cep, trompette, chanterelle)
To season, sea salt flakes and ground black pepper
1. In a large pan on a medium heat, gently sweeten the shallots in the olive oil for 3-5 minutes – covered with a lid – until soft and translucent.
2. Season with a pinch each of salt and pepper, then add the thyme and sliced button mushrooms, and increase the heat to medium-high. Add the white wine, stir well, cover with the lid and reduce the heat to low.
3. After 5 minutes the mushrooms should have released all their juices. Now add the morels and dried mushrooms, stir once more, cover with the lid and cook for a further 5 minutes.
4. Set to one side, remove the lid and leave to cool completely. Once cooled, strain the jus through a fine sieve.
5. Taste and adjust the seasoning of the jus and set to one side. (This recipe makes more than enough jus for this dish, but you will thank me because the extra jus freezes well and can be used for another dish. The leftover mushrooms from the jus can be used in a risotto or pasta dish.)