Dried Morel Mushroom Sauce

This is a delicious sauce using dried morels instead of fresh, for those times when fresh are out of season.

Ingredients:

1 Ounce dried Morels, soaked, reserving 1/2 cup of soaking liquid
1Tablespoon aged Balsamic vinegar
2 Cups dry red wine plus additional to taste
1/4 Cup of water
2 Cups chicken stock
1/4 Cup sugar
1/3 Cup finely chopped shallots
1/4 Cup red wine vinegar
Fresh lemon juice to taste
3 tablespoons unsalted butter

Preparation:

In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel.
Remove pan from heat and carefully add red wine vinegar and 1 tablespoon balsamic vinegar down side of pan. Stir mixture over moderate heat until caramel is dissolved, about 3 minutes. Remove pan from heat.
In a heavy saucepan cook morels in butter, stirring over moderate heat until liquid from morels is evaporated, about 5 minutes.
Transfer morels with a slotted spoon to a bowl and reserve.
Add shallots to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup about 15 minutes.
Add stock and reserved morel soaking liquid and reduce to about 1-1/4 cups, about 15 minutes.
Remove pan from heat and stir in caramel mixture. Add morels to sauce with salt and pepper to taste.
If desired stir in additional Balsamic vinegar, 1 tablespoon at a time, and lemon juice.

Directions:
This is a delicious sauce using dried morels instead of fresh, for those times when fresh are out of season.

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Dried Morel Mushroom Sauce

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