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Morel Bor​delaise Sauce

• ½ oz. dried morels

• Hot water, as needed

• 1 T. butter

• 2 T. veal demi glace

• 1 C. red wine

• 1 large shallot, sliced

• 3 cloves garlic, smashed

• 3 sprigs thyme

• 1 T. peppercorns

• 4 sprigs parsley

• 2 T. butter

1. Place the dried morels in a large bowl and cover with boiling water. Let stand for 15-20 minutes.

2. In a saute pan, heat the 1 T. butter. Add the rehydrated morels, season with salt and pepper, and saute briefly. Add the demi glace and heat briefly. Set aside.

3. In a saucepan, combine the wine, shallot, garlic, thyme, peppercorns and parsley. Reduce the mixture over medium heat until the liquid has almost evaporated. Remove from heat and strain.

4. Return the saute pan to the heat and add the strained mixture to the mushrooms. When hot, remove from the heat and swirl in the butter. Season with salt and pepper.