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Morel Mushroom Sauce Made with Red Wine

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Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 1 hour
Total Time 1 hour 30 minutes
Course Sauces
Servings 4 people

Ingredients
  

  • 1 oz (30 grams) dried morels or 10 oz (300 grams) of fresh morels
  • 1/4 cup (50 grams) butter
  • 1.5 tablespoons all-purpose flour
  • 1 small shallot, finely chopped
  • 3/8 cup (1 deciliter) red wine
  • 7/8 cup (2 deciliters) beef stock
  • 1 1/2 cups (3.75 deciliters) heavy cream
  • 5 sprigs of fresh thyme
  • Salt and pepper

Instructions

  • Skip this step if you are using fresh morels.
    Soak the dried morels in 1 1/4 cups (3 deciliters) cold water for about 30 minutes. Remember to flip the morels around a few times. Save 3/8 cup (1 deciliter) of the morel water for later use in the sauce. Discard the rest of the morel water.
  • Cut the morels into a desired size.
  • In a saucepan over medium heat, melt the butter. Add the flour and stir well.
  • Add shallots, morels, thyme, morel water, beef stock, and red wine and bring to a boil. Let simmer for 10 minutes. If you are using fresh morels add instead of morel soaking water 3/8 cup (1 deciliter) of beef stock more.
  • Add heavy cream and bring to a boil and let simmer for another 10 minutes.
  • Season with salt and pepper
Keyword gravy, morel mushrooms, red wine, sauce, vegetarian