Morel Mushroom Sauce
Ingredients:
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces Cabernet Sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
Instructions:
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces Cabernet Sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
Instructions:
- For the mushroom sauce: In a skillet with oil, sauté mushrooms until tender.
- Add garlic and allow to brown lightly.
- De-glaze skillet with Cabernet and reduce by ¾. Add veal stock and reduce by half.
- Add thyme and finish with butter.
- Season with salt and pepper.
- Keep warm until ready to serve.