Morel mushroom sauce.

[Billdolfski]

Sorry for my blatant lack of measurements, but I eyeballed it all.

Started with clarified butter, app 2 TBSP of shallots and app 3 oz of morel mushrooms and sweated them. Added app 1 cup of white wine (chard) and reduced till about two fl oz of wine remained. Added a pint of demi glace and let reduce just slightly.

Seasoned with salt and pepper, added a tsp of each fresh thyme, fresh sage, fresh italian parsley and mounted it with about a TBSP of Maitre D butter.

It turned out very, very well. I was happy with it. Served in on filets that I seared in a pan and finished in the oven.

 

[DramaQueen]

I don't think it's possible to make a bad morel mushroom sauce. Looks like you hit a winner. But I don't add herbs to morels because they mask the flavor. I want to taste morels and not much else.

 

[Billdolfski]

Well, I was going to overpower it with red wine, till I was told not to.

Despite the flavorings added, It still had a very distinct what I would call an "earthy" taste to it.

 

[AllenOK]

Where these fresh morels, or dried and reconsituted?

I only get dried to work with, and when I reconstitute them, I reduce the liquid down and add that to the sauce as well.