Morel Sauce

Morel Sauce
Morel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup water

  • 1/4

    cup sugar

  • 1/4

    cup red-wine vinegar

  • 1

    tablespoon balsamic vinegar plus

  • additional to taste

  • 3

    tablespoons unsalted butter

  • 24

    fresh morels - (abt 1 lb) cleaned, trimmed (or 1 oz dried morels, soaked, reserving 1/2 cup soaking liquid)

  • 1/3

    cup finely-chopped shallots

  • 2

    cups dry red wine

  • 2

    cups chicken stock

  • Fresh lemon juice to taste

Directions

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 pan 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 (if using dried morels) 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 teaspoon at a time, and lemon juice. This recipe yields ?? servings.

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