Nancy's Morel Sauce
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:
- 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
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 from Nancy:
Courtesy of Nancy - Knowlton Twp., NJ
- 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.