Morel Sauce
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Water1 cup
Sugar1 cup
Wine Vinegar (red-)3 tbsps
Unsalted Butter1 cup
Shallot (finely chopped)2 cups
Red Wine (dry)Directions:
1
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel
2
Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam)
3
Stir mixture over moderate heat until caramel is dissolved, about 3 minutes
4
Remove pan from heat
5
In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes
6
Transfer morels with a slotted spoon to a bowl and reserve
7
Add shallots to pan and cook, stirring, until golden
8
Stir in wine and boil until reduced to about 1 cup, about 15 minutes
9
Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes
10
Remove pan from heat and stir in caramel mixture
11
Sauce may be prepared up to this point 2 days ahead and chilled, covered
12
Chill morels separately, covered
13
Reheat sauce over moderate heat before proceeding with recipe
14
Add morels to sauce with salt and pepper to taste
15
If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice
16
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel
17
Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam)
18
Stir mixture over moderate heat until caramel is dissolved, about 3 minutes
19
Remove pan from heat
20
In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes
21
Transfer morels with a slotted spoon to a bowl and reserve
22
Add shallots to pan and cook, stirring, until golden
23
Stir in wine and boil until reduced to about 1 cup, about 15 minutes
24
Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes
25
Remove pan from heat and stir in caramel mixture
26
Sauce may be prepared up to this point 2 days ahead and chilled, covered
27
Chill morels separately, covered
28
Reheat sauce over moderate heat before proceeding with recipe
29
Add morels to sauce with salt and pepper to taste
30
If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice
31
To soak dried Morels: Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes
32
Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired
33
Pat drained morels dry with paper towels
34
(Do not eat raw morels as they can cause digestive disorders
35
) Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes
36
Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired
37
Pat drained morels dry with paper towels
38
(Do not eat raw morels as they can cause digestive disorders)