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Morel Sauce for Red Meat
Serves 4

Morels cut in half

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


  1. Cut stems off mushrooms, cut in half the long way (cut again into quarters if they are really big). Set aside.
  2. 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.
  3. Taste and correct seasoning with salt and pepper if necessary.
  4. To Serve: spoon sauce around the base of grilled chops or over sliced, roasted meat. Serve immediately.

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