Morel Sauce

• 14 cup stock
• 14 cup brown sugar
• 14 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 3 tablespoons unsalted butter
• 1 ounce dried morel, soaked, reserving 1/2 cup soaking liquid
• 13 cup finely chopped shallot
• 1 garlic clove, minced
• 1 sprig fresh thyme
• 2 cups dry red wine
• 2 cups chicken stock
• fresh lemon juice

1. Bring stock to boil add sugar, without stirring, cook for 5-10 minutes rill thickened.
2. Remove pan from heat and carefully add vinegars balsamic vinegar down side of pan.
3. Stir mixture over moderate heat until it comes together about 3 minutes.
4. Remove pan from heat.
5. In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.
6. Transfer morels with a slotted spoon to a bowl and reserve.
7. Add shallots, garlic, and thyme sprig to pan and cook, stirring, until golden.
8. Stir in wine and boil until reduced to about 1 cup, about 15 minutes.
9. Add stock and reserved morel soaking liquid and reduce to about 1 1/4 cups, about 15 minutes.
10. Remove pan from heat and stir in syrup mixture.
11. Add morels to sauce with salt and pepper to taste.
12. Flavor with and lemon juice.

stock, brown sugar, red wine vinegar, balsamic vinegar, unsalted butter, soaking liquid, shallot, garlic, thyme, red wine, chicken stock, lemon juice

Taken from www.food.com/recipe/morel-sauce-155588 (may not work)