Morel Mushroom Sauce for Steaks, Chops, and Roasts
An earthy and tender morel mushroom sauce enhances grilled steaks, chops, and roasts with a rich flavor boost.
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Instructions
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Rehydrate dried morel mushrooms in hot water for 15-20 minutes.
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Remove mushrooms, pat dry, and set aside; reserve the rehydration liquid.
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Strain the reserved liquid to remove impurities, then set aside 1 cup of this mushroom broth.
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Heat olive oil in a skillet over medium heat, then sauté shallots for 2-3 minutes.
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Add the rehydrated mushrooms, Worcestershire sauce, wine, salt, and pepper; cook for 2 minutes.
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Gradually add the reserved mushroom broth, 1/4 cup at a time, allowing each addition to reduce.
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Stir in powdered cloves and thyme near the end of cooking.
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Once the sauce has reduced to desired consistency, remove from heat and serve.