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Nutrition Facts
Serving Size 1 (212g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 ounce dried morels
Calories 471
Calories from Fat 211		(44%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 588mg		24%
Potassium 1362mg		38%
Total Carbohydrate 77.0g		25%
	Dietary Fiber 50.4g	201%
	Sugars 2.1g
Protein 15.4g		30%
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Farmgirl's Mushroom Sauce

Recipe #126261 | 1¾ hours | 1 hour prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: FarmGirl
Jun 16, 2005

Woody mushrooms and tangy sage are offset by sweet shallots. A great sauce to serve on FarmGirl's Grilled Wild Boar Chops or over rice.

SERVES 4 (change servings and units)

Ingredients

1/2 ounce dried morel (other mushrooms will do fine)
1 quart beef broth (any meat or veggie broth, will reduce to half)
20 fresh sage leaves
1 shallot, minced
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon parsley, chopped

Directions

1
Reconstitute mushrooms according to package directions (i.e. soak in warm water, stock or wine for 20 minutes or so; strain, reserve liquid for future projects).
2
Reduce broth to half (i.e. boil uncovered for 40 minutes or so).
3
Heat oil in heavy sauce pan.
4
Add garlic and cook gently for 1 minute or so.
5
Add shallot, mushrooms and sage leaves.
6
Cook on medium until sage and mushrooms are cooked, 10 minutes.
7
Add reduced broth and simmer 5 minutes.
8
Serve over wild game or rice.

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Featured Reviews for This Recipe

From: gruntlady

On Jan 7, 2006

well YUM..this is wonderful just wonderfl since I am a meat/potatoe gal..I know but hey I had mashed anyway..I used a mix of reg freash button mushrooms..and a couple portabella... I hunt morals in early spring..have a couple secret spots that yeild a pretty good supply... so I can not wait to try this with morals.... there just is NO other flavor as woodsy as the moral...oh drool..I have 21/2.. 3 months to wait..

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From: Gay Gilmore

On Nov 2, 2005

Oooo morels can be expensive, but it was a birthday dinner so he deserved it! I used Mushroom broth to reconstitute the morels and threw the left over liquid back in to make the sauce. I enriched the sauce with ~1/4 cup of heavy cream and served it over rib eye steaks. Rich I know! It was delicious. I would love to try this same sauce over pasta. The sage seems like a lot, but I grow it so I used lots of little tender baby leaves and they really add a freshness to the sauce. You can eat them whole like this. YUM! Will make again.