Morel Sauce III

This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, but I absolutely adore it with a boneless pork loin, cooked slowly on a rotisserie with basil. If you serve tossed greens with this, then by all means throw in some feta cheese and walnuts and toss it all with a raspberry vinaigrette. Also good with new potatoes tossed in snipped fresh parsley.

Ingredients:

1/4 cup water
1/4 cup sugar
1/4 cup red wine vinegar
1 tablespoon aged balsamic vinegar, plus more to taste
3 tablespoons unsalted butter
1 pound fresh morel mushrooms, washed, trimmed, and patted dry
1/3 cup minced shallots
2 cups dry red wine
2 cups veal demi-glace
fresh lemon juice to taste

Preparation:
Use a heavy saucepan to boil the water with sugar, without stirring, until it is a golden caramel color. Remove the pan from the heat and slowly drizzle the red wine vinegar and the balsamic vinegar down the side of the pan. The mixture will bubble and steam when you do this. Now stir the mixture over a medium heat for about three minutes, or until the caramel is dissolved.
Use a heavy saucepan to cook the morels in butter, stirring, over moderate heat until the liquid from the mushrooms is evaporated. This should take about five minutes. Transfer the morels to a bowl and reserve.
Add the shallots to the saucepan and cook, stirring, until they turn a beautiful golden brown.
Add the red wine, stirring, and cook until it reduces to approximately one cup. Add the stock and reduce again to about 1 1/4 cups.
Remove the pan from the heat and stir in the caramel mixture.
Add the morels with salt and pepper to taste. Taste for seasoning. If desired, add additional balsamic vinegar, just one teaspoon at a time, and lemon juice.

Directions:
This recipe was adapted from one printed in Gourmet Magazine in
1995. It was created to use with grilled veal chops, but I
absolutely adore it with a boneless pork loin, cooked slowly on
a rotisserie with basil. If you serve tossed greens with this,
then by all means throw in some feta cheese and walnuts and toss
it all with a raspberry vinaigrette. Also good with new potatoes
tossed in snipped fresh parsley.

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Morel Sauce III

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