Morel Gravy
- Total Time
- 20 minutes
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Ingredients
- 1(3-ounce) package dried morels
- 2tablespoons butter
- 1tablespoon olive oil
- 1shallot, peeled and finely chopped
- 1small garlic clove, finely chopped
- ¼cup red wine
- 1½cups homemade beef gravy or 1 package brown-gravy mix (like Knorr or McCormick) prepared according to directions but using the reserved morel soaking water instead of water
- 1tablespoon dried green peppercorns
- 1½ to 2tablespoons heavy cream
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
182 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the morels in a small bowl, cover with about 1½ cups very warm water and let soak until softened. Drain and reserve the soaking liquid.
- Step 2
Melt the butter in the oil in a shallow saucepan over medium heat. Add the shallot and garlic and sauté until soft, but not brown, about 3 minutes. Add the wine and heat to boiling. Boil 1 minute to reduce slightly. Add the prepared gravy, peppercorns and morels.
- Step 3
Heat the gravy to boiling, reduce the heat to medium-low and simmer until the flavors are blended, 5 to 10 minutes. Stir in the heavy cream and season to taste with salt and pepper.
Private Notes