Morel Sauce for Red Meat
This sauce complements the robust flavor of grilled steak, pork chops or roast pork. The combination is a little too rich for my taste with grilled or roasted lamb.
½# fresh morels, cleaned and spun dry
3 tbs. unsalted butter
¼ cup minced shallot or fresh garlic
1 ½ cups mushroom stock
½ cup Madeira
1 tbs. aged authentic Balsamic vinegar
Freshly ground salt and pepper to taste
- Cut stems off mushrooms, cut in half the long way (cut again into quarters if they are really big). Set aside.
- Heat butter in skillet over medium heat until it reaches bubbly stage. Add shallots and mushrooms and cook, moving mushrooms around until they release their moisture (about 3 minutes). Turn heat to medium low, add stock and continue to cook for 5 or 6 minutes until the mushrooms begin to soften. TASTE MUSHROOMS REGULARLY FOR DONENESS (SLIGHTLY FIRM, NOT MUSHY SOFT). If they reach that stage before the sauce reduces by about 1/3, remove the mushrooms and set aside. Add the Madeira and continue to simmer the sauce for 5 more minutes. Add the Balsamic vinegar and simmer until the sauce is reduced. Return mushrooms (along with any sauce they created) to sauce.
- Taste and correct seasoning with salt and pepper if necessary.
- To Serve: spoon sauce around the base of grilled chops or over sliced, roasted meat. Serve immediately.