Dried Morel & Truffle Sauce

From Antonio Carluccio's "The Quiet Hunt", on mushrooms. According to him, this is one of the best sauces to be used either for roasted meat, or game, or to flavor risottos and pasta dishes. Would also be good with lasagnette, in fact he does have a recipe for this and handkerchief pasta. I recall now the confusion when I bought my father this book. He thought I had already paid for it, so out he went with book in hand only to be greeted by a screeching security system and uniformed guards.

60 gr dried morels
55 gr summer truffle
55 gr butter
2 small shallots, finely chopped
400 ml chicken stock
150 ml double cream
10 drops truffle oil
maldon sea salt
ground black pepper

1. soak the morels in warm water 20 minutes; then trim off the base of the stems and chop mushrooms finely
2. clean the summer truffle and, and at the last minute cut into 3 mm slices, then dice
3. melt the butter in dish, add shallots and soften; add the morels to the dish with the stock, cook for 8-10 minutes
4. leave to cool, ten add the cream and season
5. process in a blender then, lastly, add the truffle oil and fresh truffle dice
6. warm before using