Go Back Email Link

Nancy's Morel Sauce

Courtesy of Nancy - Knowlton Twp., NJ
This is the first time I have willing shared my original Morel Sauce recipe, but my husband and friends tell me that it is too delicious to keep it to myself, so, here goes:
Print Recipe

Equipment

  • large heavy skillet
  • blender or food processor

Ingredients
  

  • 7-10 morels (I have made this with fresh Morels, but prefer the nutty flavor of dried)
  • 2 onions sliced thin (you may substitute 3/4 cup young ramps)
  • 2 tbsp garlic minced
  • 6 tbsp butter (not margarine)
  • ¼ tsp dried thyme leaves
  • 1 cup Port Wine (don't get cheap with the quality)
  • ⅔ cup 2/3 C. Dry Sherry
  • 3 ½ cups beef stock or broth (I use low salt)
  • ½ pint heavy cream

Instructions
 

  • In large heavy skillet, caramelize onions & garlic in melted butter
    DO NOT BROWN (remember, when sautéing in butter, add after the butter foams)
  • Quarter the morels & add them and the liquid to caramelized onions
  • add in the dried thyme leaves, the Port Wine, and the Dry Sherry
  • Add to skillet mixture, cook in med-high heat and reduce by 1/2
  • Add the beef stock to skillet and reduce by 1/2
  • Cool to room temperature and puree in batches in blender or processor. (Can be made up to 2 days in advance to this point. Keep refrigerated)
  • Add heavy cream. Cook at a slow boil until thick and creamy stirring frequently.

Suggestion and/or substitutes

  • Serve warm or at room temp. over Fillet Mignon, Venison Tenderloin, with Steak or Prime Rib.
  • To use with poultry, substitute Chicken Broth for Beef broth; with Pork or Duck substitute 1/2 Chicken Broth & 1/2 Beef Broth.
  • Notes: this recipe does NOT require salt nor pepper. Use patience with the reductions - it is worth every minute.
    It is very rich and IF there are leftovers, store in the 'fridge for approximately 5 days.
    You can add a splash of Gravy Master to deepen the color.
  • Comments and reviews from those who try this recipe are welcome.

Notes

Notes from Nancy:
  • I have made this with fresh morels, but prefer the nutty flavor of dried.
  • If using dried morels, soak in 1/2 cup of warm water 1/2 hour
  • This recipe does NOT require salt nor pepper. Use patience with the reductions - it is worth every minute.
  • It is very rich and IF there are leftovers, store in the 'fridge for approximately 5 days.
  • You can add a splash of Gravy Master to deepen the color.
Courtesy of Nancy - Knowlton Twp., NJ