Morel Gravy

• 1 (3-ounce) package dried morels
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 shallot, peeled and finely chopped
• 1 small garlic clove, finely chopped
• 1/4 cup red wine
• 1 1/2 cups homemade beef gravy or 1 package brown-gravy mix (like Knorr or McCormick) prepared according to directions but using the reserved morel soaking water instead of water
• 1 tablespoon dried green peppercorns
• 1 1/2 to 2 tablespoons heavy cream
• Salt and freshly ground pepper to taste

1. Place the morels in a small bowl, cover with about 1 1/2 cups very warm water and let soak until softened.
2. Drain and reserve the soaking liquid.
3. Melt the butter in the oil in a shallow saucepan over medium heat.
4. Add the shallot and garlic and saute until soft, but not brown, about 3 minutes.
5. Add the wine and heat to boiling.
6. Boil 1 minute to reduce slightly.
7. Add the prepared gravy, peppercorns and morels.
8. Heat the gravy to boiling, reduce the heat to medium-low and simmer until the flavors are blended, 5 to 10 minutes.
9. Stir in the heavy cream and season to taste with salt and pepper.

morels, butter, olive oil, shallot, garlic, red wine, homemade beef, heavy cream, salt

Taken from cooking.nytimes.com/recipes/6332 (may not work)