Wash the morels properly with water, then soak them in a baking dish with cold water for about three hours, remove them and pass the soaking water through a coffee filter.
Season the chicken knuckles with pepper.
Fry the bacon in a little oil, add butter and fry the chicken knuckles until they are lightly browned.
Add the morels and sauté for two to three minutes, stirring, pour the sherry and bring to a boil. Reduce the heat and boil the liquid to half.
Pour about half of the morel soaking water and the whipping cream and simmer gently for about twenty-five minutes until the sauce is thick and creamy.
Check if the shanks are cooked, if necessary, continue simmering on low heat and add the remaining soaking water as needed.
Add the mushroom slices and simmer for another five minutes. If necessary, season again with salt and freshly ground pepper.
Our tip: Use bacon with a subtle smoky note!
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