|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 hot water
- 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 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 15-20 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 2-3 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.