Morel Sauce

Recipe Ingredients

1/4 cup	59ml	Water
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Red-wine vinegar
1 tablespoon	15ml	Balsamic vinegar - plus
		Additional to taste
3 tablespoons	45ml	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	48g / 1.7oz	Finely-chopped shallots
2 cups	474ml	Dry red wine
2 cups	474ml	Chicken stock
		Fresh lemon juice - to taste

Recipe Instructions

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.

Source:
Wild Harvest at http://www.wild-harvest.com

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