Morel Sauce

Morels in a rich sweet sauce.

• Ready In: 1 hr 5 mins
• Serves: 2-4

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.