RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4778
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| Recipe Name: |
Morel Mushroom Pan Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
1.50
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.92
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving. Refrigerate uncovered until cold, then cover and keep refrigerated.
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Ingredients:
2 Tablespoons brandy
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Directions:
Combine morels and 2 cups boiling water in 8x8x2-inch glass dish. Let soak until mushrooms soften, stirring occasionally, at least 1 hour and up to 3 hours. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid. Melt butter in large saucepan over medium-high heat. Add shallot and sauté 3 minutes. Add brandy and shake pan until brandy has almost evaporated, about 1 minute. Add chicken broth and cream. Slowly pour in mushroom soaking liquid, leaving any sediment behind in bowl. Add mushrooms. Bring sauce to boil. Reduce heat to medium and boil gently until sauce thickens enough to coat spoon, about 30 minutes.
Pour all pan juices from roasting pan (from pork) into small bowl. Spoon off fat from top; pour juices into mushroom base in saucepan. Place roasting pan over 2 burners set at medium heat. Pour in Sherry. Boil 1 minute, scraping up browned bits; pour into mushroom base. Boil sauce until reduced to 3 cups, about 8 minutes; season with salt and pepper. Transfer to bowl. Serve with pork. |
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| Nutrition per Serving: |
| Calories: |
70 |
Total Carbs: |
3.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.5 |
Fat: |
3.0 |
Protein: |
1.00 |
| Fiber: |
0.03 |
Sodium: |
20.00 |
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