1/2 oz (14 g) dried morel (or porcini) mushrooms, coarsely chopped (optional, see note)
In a small saucepan, bring maple syrup to a boil and cook over low heat until syrup has caramelized. Deglaze with cognac and reduce until almost dry. Add broth and mushrooms. Bring to a boil and reduce until sauce is syrupy. Keep warm.
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