Morel Mushroom Cabernet Sauce

By á-170456

Ingredients

• 1 ounce extra-virgin olive oil
• 1 pound fresh morel mushrooms
• 4 garlic cloves peeled, trimmed, and minced fine
• 6 ounces cabernet sauvignon
• 6 ounces brown veal stock
• 2 tablespoons diced fresh thyme
• 4 tablespoons butter
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 1

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. Don't even think about preparing this sauce ahead of time. It should be served as soon as possible after cooking.

This recipe yields ?? servings.