Dried Morel Mushroom Sauce

Dried Morel Mushroom Sauce
A delicious sauce using dried morels instead of fresh, for those times when fresh are out of season.

1 ounce dried Morels, soaked, reserving 1/2 cup of soaking liquid
1 Tbsp 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 Tbsp unsalted butter



 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  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.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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