ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Morel Sauce

Yield 4 cups


  • 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

How to Make It

  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.

Christmas with Southern Living 2000