It’s time to start thinking about foraging for mushrooms on the forest floors, and to look forward to the bright green fiddlehead fronds that will poke through the ground around Mother’s Day. I began to think about mushrooms after I received a quart of dried Morels that were harvested in Idaho and sent to me in remembrance of my April Fool’s birthday last week. This recipe from Bon Appetit is going to be the perfect accompaniment to a roast pork which will be framed by roasted carrots, asparagus spears, red potatoes, and golden beets.
Morel Sauce Recipe
Ingredients
2 ounces dried whole morel mushrooms (about 4 cups)
2 cups boiling water
1 tablespoon butter
1 shallot, finely chopped
2 tablespoons brandy
2 cups low-salt chicken broth
1 cup whipping cream
Reserved pork juices
1 cup slightly sweet sherry
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.
(Mushroom base can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
Pour all pan juices from roasting pan 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.