Morel Mushroom Cream Sauce (Gluten Free)

• 1 ounce dried morel
• 1/3 cup fine diced shallot
• 1/4 cup butter
• 1/8 teaspoon ground thyme
• 2 1/2 cups gluten free beef broth
• 1 cup cream
• 1 1/2 tablespoons gluten free rice flour
• 3 tablespoons gluten free beef broth

1. Mix together the rice flour and beef broth to make a smooth paste. Set aside.
2. Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
3. Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
4. In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
5. Melt the butter in a saucepan, saute the shallots until soft.
6. Add the mushrooms and thyme. Continue to cook a couple of minutes.
7. Add the broth, simmer until the flavors are well blended.
8. Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
9. If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.

morel, shallot, butter, ground thyme, beef broth, cream, flour, beef broth

Taken from www.food.com/recipe/morel-mushroom-cream-sauce-gluten-free-527097 (may not work)