- dried Morel
- 1 ½ pounds Veal
- 3 Shallots
- 2 tablespoons Vegetable oil
- 1 heaping tablespoon Pastry flour
- ¾ cup dry White wine (or chicken stock)
- ¾ cup Chicken broth
- ¾ cup Soy creamer
- 1 tablespoon Butter
- 8 pre-cooked, pickled Crayfish tails (drained)
- 2 sprigs Tarragon
Rinse the morels thoroughly under warm running water, then soak in a small bowl of hot water.
Meanwhile, rinse the veal, pat dry and cut into 5 mm (approximately 2-inch) cubes. Season with salt and pepper.
Peel the shallots and finely chop.
Heat the oil in a pan over high heat and cook the veal until light brown on both sides.
Add shallots and sauté until translucent, stirring frequently, 2-3 minutes.
Sprinkle veal with flour and cook until evenly coated, stirring, 1-2 minutes. Pour in the white wine and stock and bring to a boil. Cover and simmer over medium heat until meat is very tender, about 50 minutes.
Meanwhile, lift morels out of the water and squeeze to remove excess moisture. Line a fine-mesh sieve with a coffee filter or paper towel and pour the soaking water through the sieve into a clean bowl.
Pour the strained water into a small saucepan and bring to a boil. Continue to boil until reduced by about half. Coarsely chop the morels.
Pour the reduced soaking water and soy creamer into the veal stew and cook, uncovered, until thickened, about 5 minutes.
Heat the butter in a small pan. Cook the morels and crayfish until heated through, stirring, about 1 minute. Season with salt and pepper and stir into the stew.
Rinse tarragon, shake dry, pluck leaves and finely chop. Stir into the sauce and season with salt and pepper. Serve immediately.