Receta Morel Sauce
by Global Cookbook

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Ingredientes

24 x Fresh morels, (about 1 lb.), washed well, patted dry, andtrimmed, or possibly 1 oz dry morels, soaked, reserving 1/2 c. soakingliquid
1/3 c. Finely minced shallots
2 c. Dry red wine
2 c. Rich veal stock or possibly demiglace
Fresh lemon juice to taste if you like

In a small heavy saucepan boil water with sugar, without stirring, till a golden brown caramel. Remove pan from heat and carefully add in red-wine vinegar and 1 Tbsp. balsamic vinegar down side of pan (mix will bubble and steam). Stir mix over moderate heat till caramel is dissolved,
about 3 min. Remove pan from heat.
In a heavy saucepan cook morels in butter, stirring, over moderate heat till liquid from morels is evaporated, about 5 min. Transfer morels with a slotted spoon to a bowl and reserve. Add in shallots to pan and cook, stirring, till golden brown. Stir in wine and boil till reduced to about 1 c., about 15 min. Add in stock and reserved morel soaking liquid (if using dry morels) and reduce to about 1 1/4 c., about 15 min.
Remove pan from heat and stir in caramel mix. Sauce may be prepared up to this point 2 days ahead and chilled, covered. Refrigeratemorels separately, covered. Reheat sauce over moderate heat before proceeding with recipe. Add in morels to sauce with salt and pepper to taste. If you like stir in additional balsamic vinegar, 1 tsp. at a time, and lemon juice.
To soak dry Morels:Dry morels should be rehydrated in twice their volume of hot water till tender, 10 to 30 min. Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if you like. Pat liquid removed morels dry with paper towels. (Don't eat raw morels as they can cause digestive disorders.)