Morel mushrooms are my favorite wild mushrooms. Therefore, I have developed three different morel mushroom sauces. The first sauce is the classic morel mushroom sauce that is clean in taste and easy to make. The second morel mushrooms sauce recipe is made with white wine and chicken broth and goes very well with chicken, fish, or pasta.
The third and final morel mushroom sauce that I have developed, is the one you will find down below. It’s a very delicious and tasty morel mushroom sauce made with red wine and beef broth. It goes very well with especially meat and is perfect with pasta or on top of potatoes. All three morel mushroom sauces are made with dried morel mushrooms, but you can of course always use fresh morels.
Which morel mushroom sauce is your favorite?
Morel Mushroom Sauce Made with Red Wine
- 1 oz (30 grams) morel mushrooms, dried
- 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
- Soak the dried morels in 1 1/4 cups (3 deciliters) cold water for about an hour. 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 soaked 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.
- Add heavy cream and bring to a boil and let simmer for another 10 minutes.
- Season with salt and pepper