-
1
In a small heavy saucepan boil water with sugar, without stirring, until a golden caramel.
-
2
Remove pan from heat and carefully add red-wine vinegar and 1 tablespoon balsamic vinegar down side of pan (mixture will bubble and steam).
-
3
Stir mixture over moderate heat until caramel is dissolved,
-
4
about 3 minutes.
-
5
Remove pan from heat.
-
6
In a heavy saucepan cook morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.
-
7
Transfer morels with a slotted spoon to a bowl and reserve.
-
8
Add shallots to pan and cook, stirring, until golden.
-
9
Stir in wine and boil until reduced to about 1 cup, about 15 minutes.
-
10
Add stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes.
-
11
Remove pan from heat and stir in caramel mixture.
-
12
Sauce may be prepared up to this point 2 days ahead and chilled, covered.
-
13
Chill morels separately, covered.
-
14
Reheat sauce over moderate heat before proceeding with recipe.
-
15
Add morels to sauce with salt and pepper to taste.
-
16
If desired stir in additional balsamic vinegar, 1 teaspoon at a time, and lemon juice.
-
17
Dried morels should be rehydrated in twice their volume of warm water until tender, 10 to 30 minutes.
-
18
Lift morels out of soaking liquid and strain liquid through a fine sieve into a bowl, reserving it if desired.
-
19
Pat drained morels dry with paper towels.
-
20
(Do not eat raw morels as they can cause digestive disorders.)
