From L. Mawby Vineyards
Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello
4 cups morels (fresh or reconstituted dry)
1 tablespoon olive oil
1 medium onion, halved and slivered
3 cloves garlic, diced
14 ounces nonfat chicken broth
1/8 cup soy sauce
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1/2 teaspoon thyme
1/4 teaspoon sage
1 teaspoon salt
2 tablespoons cornstarch
Wash morel mushrooms in cool water. Soak for 20 minutes in salted water. Drain. Rinse several times. Drain well on paper towels.
Cut morels in half or into 2-inch pieces. Steam the morels over low heat in covered pan. Simmer for 20 minutes. Drain, reserving the juice. Sauté onion and garlic in olive oil over medium heat, stirring frequently to avoid burning until caramelized.
Mix together in bowl: chicken broth, soy, wine, balsamic vinegar, thyme, sage and salt. Add to onion/garlic mixture. Add reserved mushroom juice. Cover and return to simmer for 10 minutes.
Remove 1/2 cup liquid from pan. Return morels to pan. Add cornstarch to the 1/2 cup liquid and whisk to a slurry. Add slurry to pan and simmer until starch thickens and becomes clear (2-4 minutes). Serve immediately over linguine pasta or rice.
Any L. Mawby Sparkling Wine