Morel Sauce II

This recipe goes with many, many different recipes. It's great served with risotto, and spectacular with mashed potatoes. For a really spectacular gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.

Ingredients:

2 tablespoons butter
2 tablespoons minced shallots
1 pound fresh Morel mushrooms, split in half, brushed clean, and trimmed
1 tablespoon minced garlic
2 cups red wine
1 cup beef stock
2 tablespoons chopped fresh thyme
1 tablespoons butter
Sea salt & freshly ground black pepper to taste

Preparation:
In a saucepan over medium high heat, cook the shallots in the butter until lightly browned. Add the garlic and the morels. Cook until the mushrooms begin to sweat.
Add the wine and continue cooking until reduced by about 75 percent.
Add the beef broth and the fresh thyme. Boil until the broth is 50 percent reduced. Stir in the additional two tablespoons of butter and season with salt and pepper.

Directions:
This recipe goes with many, many different recipes. It's great served with risotto, and spectacular with mashed potatoes. For a really spectacular gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.

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Morel Sauce II

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