Morel Sauce

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons butter 
• 0.3 cup flour all-purpose
• 8 ounces mushrooms fresh coarsely chopped
• 1.5 tablespoons sage fresh chopped
• 0.5 cup half-and-half 
• 1.5 ounce morel mushrooms dried rinsed drained
• 2 tablespoons olive oil 
• 0.8 cup onion finely chopped
• 0.5 teaspoon pepper freshly ground
• 0.8 cup port wine 
• 1 teaspoon salt 
• 0.5 cup water 
• 2 cups water boiling

Equipment

• frying pan
• slotted spoon

Directions

1. Place morels in 2 cups boiling water; let stand 5 minutes.
2. Remove morels with a slotted spoon, reserving broth. Strain broth, discarding any sandy residue in bottom of pan. Chop morels. Set morels and broth aside.
3. Heat butter and oil in a large, deep skillet over medium-high heat until butter melts.
4. Add fresh mushrooms and onion. Cook, stirring constantly, 5 minutes or until onion is browned; add morels, wine, and vinegar. Reduce heat, and simmer, uncovered, 2 minutes.
5. Add reserved broth; bring to a boil, reduce heat, and simmer, uncovered, 3 minutes.
6. Combine flour and water, stirring until smooth.
7. Add to mushroom mixture. Cook, stirring constantly, 2 minutes or until thickened and smooth. Stir in half-and-half and remaining ingredients. Cook 5 minutes.
8. Serve over Yukon Gold Mash.