20  Dried Morel Mushrooms

1.5  Hot Water

1 tbsp  Olive Oil

1  Shallots , finely chopped

2 tbsp  Worcestershire Sauce

0.25 cups  Dry Red Wine

1 tsp  Sea Salt

0.25 tsp  Ground Black Pepper

0.25 tsp  Cloves , powdered

0.5 tsp  Thyme