Morel Sauce

• 3 (1/2-ounce) packages dried morel mushrooms, rinsed and drained
• 2 cups boiling water
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 2 cups coarsely chopped fresh mushrooms (8 ounces)
• 3/4 cup finely chopped onion
• 3/4 cup port wine
• 2 tablespoons balsamic vinegar
• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/2 cup half-and-half
• 1 1/2 tablespoons chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Place morels in 2 cups boiling water; let stand 5 minutes. 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.
2. Heat butter and oil in a large, deep skillet over medium-high heat until butter melts. 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. Add reserved broth; bring to a boil, reduce heat, and simmer, uncovered, 3 minutes.
3. Combine flour and water, stirring until smooth. 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. Serve over Yukon Gold Mash.

morel mushrooms, boiling water, butter, olive oil, fresh mushrooms, onion, port wine, balsamic vinegar, allpurpose, water, fresh sage, salt, freshly ground pepper

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