|Nutrition Facts (per serving)|
|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.|
A mushroom sauce is always a nice addition to a meat entree, but when made with morel mushrooms, this accompaniment takes on a whole new personality. Morels are unique-looking mushrooms with a hollow cone shape that has a pitted or wrinkled exterior, making for a visually interesting sauce. Their earthy, nutty, and woodsy taste can lean toward smokey when the morel is darker in color, which marries perfectly with the red wine, shallots, thyme, and Worcestershire in this sauce.
This recipe calls for dried morels and uses the soaking liquid for the base of the sauce; however, if you have access to fresh, good quality morels, which are in season spring to early summer, then use them along with a mushroom broth for the recipe. The dried morels need to sit in hot water for about 20 minutes to reconstitute, then the liquid is strained of impurities and used as a broth; this is added to the shallots that have been sauteed in oil along with the remaining ingredients. Spoon this mushroom sauce over grilled steaks, chops, and roasts, as well as pork roast and chicken for an elegant meal.
Gather the ingredients.
Place the dried morel mushrooms in a large bowl and pour the hot water over the mushrooms.
Cover the bowl and let sit for 15 to 20 minutes, until reconstituted and soft.
Remove the mushrooms from the bowl, reserving the liquid. Pat the mushrooms dry with paper towels and set aside.
Strain the liquid to remove any impurities. (Do this twice if necessary.) This mushroom broth will be the base of your sauce.
Reserve 1 cup of the mushroom broth.
Heat the olive oil in a skillet over medium heat and add the chopped shallots. Cook for 2 to 3 minutes.
Add the mushrooms and the Worcestershire sauce, wine, salt, and black pepper. Cook for 2 minutes.
Slowly add 1/4 cup of the mushroom broth at a time, letting it cook down before adding more broth.
Add the powdered cloves and thyme toward the end of cooking time.
Once cooked through and the sauce has reduced, remove from the heat and serve.