my morel sauce is a bit fusion, but it seems everybody loves it …

i use dried morels, because i almost gave up on finding fresh ones anywhere in salzburg – and moreover they even have an even stronger taste.
after soaking them in a little lukewarm water i cut them into tiny bits. further i finely dice some shallot and fry them in a little oil until transparent. i add finely diced bacon, a twig of thyme

and after some time the morels and a bit later the soaking water and cream … then reduce it

in the end i stir in white miso and season to taste …
and spread it over asparagus and potatoes …