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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Morels in a rich sweet sauce. Ingredients:
1/4 cup stock |
1/4 cup brown sugar |
1/4 cup red wine vinegar |
1 tablespoon balsamic vinegar |
3 tablespoons unsalted butter |
1 ounce dried morel, soaked, reserving 1/2 cup soaking liquid |
1/3 cup finely chopped shallot |
1 garlic clove, minced |
1 sprig fresh thyme |
2 cups dry red wine |
2 cups chicken stock |
fresh lemon juice |
Directions:
1. Bring stock to boil add sugar, without stirring, cook for 5-10 minutes rill thickened. Remove pan from heat and carefully add vinegars balsamic vinegar down side of pan. Stir mixture over moderate heat until it comes together about 3 minutes. Remove pan from heat.
2. 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, garlic, and thyme sprig to pan and cook, stirring, until golden. Stir in wine and boil until reduced to about 1 cup, about 15 minutes.
3. Add stock and reserved morel soaking liquid and reduce to about 1 1/4 cups, about 15 minutes. Remove pan from heat and stir in syrup mixture. Add morels to sauce with salt and pepper to taste.
4. Flavor with and lemon juice.
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