Morel Mushroom Sauce for Steaks, Chops, and Roasts

Morel Mushroom Sauce for Steaks, Chops, and Roasts
Regarding BBQ, Inc.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
85 Calories
4g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 85
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 621mg 27%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 2g
Vitamin C 5mg 27%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 389mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 20 dried morel mushrooms

  • 1 1/2 cups hot water

  • 1 tablespoon olive oil

  • 1 small shallot, finely chopped

  • 2 tablespoons Worcestershire sauce

  • 1/4 cup dry red wine

  • 1 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon fresh thyme

Steps to Make It

  1. Gather the ingredients.

  2. Place the dried morel mushrooms in a large bowl and pour the hot water over the mushrooms.

  3. Cover the bowl and let sit for 15 to 20 minutes, until reconstituted and soft. 

  4. Remove the mushrooms from the bowl, reserving the liquid. Pat the mushrooms dry with paper towels and set aside. 

  5. Strain the liquid to remove any impurities. (Do this twice if necessary.) This mushroom broth will be the base of your sauce. 

  6. Reserve 1 cup of the mushroom broth.

  7. Heat the olive oil in a skillet over medium heat and add the chopped shallots. Cook for 2 to 3 minutes. 

  8. Add the mushrooms and the Worcestershire sauce, wine, salt, and black pepper. Cook for 2 minutes.

  9. Slowly add 1/4 cup of the mushroom broth at a time, letting it cook down before adding more broth.

  10. Add the powdered cloves and thyme toward the end of cooking time. 

  11. Once cooked through and the sauce has reduced, remove from the heat and serve.

  12. Enjoy.