Morel Mushroom Sauce

Sauces and Marinades | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Morel Mushroom Sauce

Ingredients

Morels - 15.9 oz
Shallot - 2.8 oz
Sugar - 1.8 oz
Red Wine Vinegar - 2 fl oz
Butter - 3 spoons
Red Grape Juice - 15 fl oz
Salt - to taste
Veal broth - 15 fl oz
Ground Black Pepper - to taste
Balsamic Vinegar - 1 tablespoon

Step by Step guide

Step 1

In a small cast-iron saucepan, bring 60 ml of water and sugar to a boil without stirring until it turns into caramel.

Step 2

Remove the pot from the heat, carefully pour in the wine and balsamic vinegar, return the saucepan to the stove, and heat again, dissolving the caramel. This should take about three minutes.

Step 3

In another cast-iron pot, heat the oil and sauté the morels for five minutes, allowing most of the juices released by the mushrooms to evaporate. Transfer the morels to a bowl.

Step 4

In the oil from the mushrooms, sauté the shallots until golden brown, add wine, reduce it by half, pour in the broth and let it simmer for a quarter of an hour. Remove from heat and mix with the caramel.