Morel Mushroom Cabernet Sauce
This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. It is versatile and lends itself to just about any meat or poultry dish.
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. It should be served as soon as possible after cooking.