Morel Sauce

2 oz. dried morels, preferably small
3 T. unsalted butter
1/4 cup finely diced shallots
1 large clove garlic, minced
1 cup dry Marsala
2 cups heavy cream. Kosher salt
1 t. fresh lemon juice
1 T. thinly sliced fresh chives
1 T. minced fresh tarragon or thyme
Freshly ground black pepper

In small pan, bring 2 cups water to a boil over high heat. off heat, add the morels, cover and soak until soft and rehydrated, 30 minutes. Squeeze excess liquid back into pot. Cut any large ones in half, and strain the soaking liquid through a sieve lined with a coffee filter. Return it to the rinsed pan. Over medium high heat, reduce soaking liquid to 1/4 cup about 10 minutes. Melt butter in 3 quart pan over medium heat. Add shallots and cook, stirring until soft and golden brown, 2 minutes. Add garlic and cook for 1 minute, then add morels. Reduce heat to low and cook, stirring often, until heated through, about 2 minutes. Add Marsala and increase heat to bring to a simmer. Cook until mixture begins to dry out. 8 to 10 minutes. Add the reduced soaking liquid, cream and 1/2 t.salt. Simmer until sauce thickens slightly, about 10 minutes. Add lemon juice and herbs, and season to taste with salt and pepper. You can keep sauce warm for up to 30 minutes before serving. Serves 8 to 10

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