Morel Pan Sauce

MAKES:  1½ to 2 cups

INGREDIENTS:

• 2 ounces dried morel mushrooms
• 2 cups boiling water
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons brandy
• 2 cups homemade pork stock (see [>]) or canned low-sodium chicken broth
• 1 cup heavy cream or crème fraîche
• 1 cup medium-dry sherry, such as Dry Sack
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. PREPARE THE MOREL MUSHROOMS

• Place the morels in a small bowl and pour over the boiling water.
• Soak for at least 45 minutes, or up to several hours, until soft.
• Remove the mushrooms from the liquid with a slotted spoon.
• Strain the soaking liquid, leaving behind any grit in the bottom of the bowl. Set aside.

2. MAKE THE MUSHROOM SAUCE

• Heat the butter in a medium saucepan over medium heat.
• Add the shallots and cook, stirring, for 2 minutes, or until they begin to color.
• Remove from the heat and add the brandy.
• Return to the burner and carefully tilt the pan to ignite or use a long match.
• Shake the pan until the brandy has almost evaporated.
• Whisk in the stock and cream.
• Add the mushroom soaking liquid and the mushrooms.
• Bring to a boil, reduce the heat to a simmer, and cook until the sauce lightly coats the back of a spoon, 10 to 15 minutes.
• Set aside. (You can make the sauce to this point several hours ahead.)

3. ADD THE SHERRY AND SERVE

• Pour off any fat from the roasting pan, leaving any meat juices behind.
• Place the pan over medium heat and pour in the sherry, scraping up any browned bits from the bottom of the pan.
• Bring to a boil and boil for 30 seconds, then pour through a strainer into the mushroom sauce.
• Bring the sauce back to a boil and cook, whisking, until it reduces to the consistency of heavy cream.
• Season to taste with salt and pepper and serve.