- 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
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.