|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 11g||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Morel mushrooms are delicious and this sauce will deliver a nice boost to grilled steaks, chops, and roasts. This recipe calls for dried morels, however, if you have access to fresh good quality morels, then use this along with a mushroom broth for the recipe.
- 20 dried morel mushrooms
- 1 1/2 cups/360 mL water (hot)
- 1/4 cup/60 mL dry red wine
- 1 small shallot (finely chopped)
- 1 tablespoon olive oil
- 2 tablespoons/30 mL Worcestershire sauce
- 1 teaspoon of sea salt
- 1/2 teaspoon/2.5 mL fresh thyme
- 1/4 teaspoon/1.25 mL fresh ground black pepper
- 1/4 teaspoon/1.25 mL powdered cloves
Gather the ingredients.
Place dried morel mushrooms in large bowl.
Pour 1 1/2 cups/360 mL of hot water over mushrooms.
Cover bowl and let sit for 15 to 20 minutes.
Remove mushrooms from bowl reserving liquid.
Pat dry with paper towels and set aside.
Strain liquid to remove impurities.
Do this twice if necessary.
This mushroom broth will be the base of your sauce.
Reserve 1 cup/240 mL of mushroom broth.
Heat olive oil in pan and add chopped shallots.
Cook for 2 to 3 minutes on medium heat.
Add mushrooms and Worcestershire sauce, wine, salt, and black pepper.
Cook for 2 minutes.
Slowly add 1/4 cup of mushroom broth to mushroom giving it time to cook down.
Add cloves and thyme toward end of cooking time.
Once cooked through and sauce has reduced, remove from heat and serve.