Morel Mushroom Cabernet Sauce

Yes! This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. I prefer this sauce when it's used with red meat - beef tenderloins are transformed from a simple "steak dinner" into an elegant culinary experience when served with this sauce. Ditto for boneless pork loin, or veal cutlets. Best of all, though, this sauce can be used with rack of lamb and served with buttered noodles and baby peas or fresh asparagus. Life is good. Life sighs with

Ingredients:

1 ounces extra virgin olive oil
1 pound fresh Morel mushrooms
4 garlic cloves, peeled, trimmed, and minced fine
6 ounces cabernet sauvignon
6 ounces veal demi-glace
2 tablespoons diced fresh thyme
4 tablespoons butter
Sea salt & freshly ground black pepper to taste

Preparation:
Sauté the mushrooms in the olive oil over medium heat until tender.
Add the minced garlic and allow to brown lightly. Deglaze the skillet with the cabernet and reduce it by about 3/4.
Add the veal stock and reduce by about half. Add the fresh thyme and the butter. Season with salt and pepper to taste.
Keep warm until ready to serve. Don't even think about preparing this sauce ahead of time. It should be served as soon as possible after cooking.

Directions:
Yes! This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. I prefer this sauce when it's used with red meat - beef tenderloins are transformed from a simple "steak dinner" into an elegant culinary experience when served with this sauce. Ditto for boneless pork loin, or veal cutlets. Best of all, though, this sauce can be used with rack of lamb and served with buttered noodles and baby peas or fresh asparagus. Life is good. Life sighs with appreciation in the face of a culinary experience like this.

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Morel Mushroom Cabernet Sauce

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