Morels are a great mushroom to start one's mushroom picking journey and are perhaps some of the best table fare you might encounter. Cooking them can take some learning though. We recommend this tried and true recipe, delivered by April Willis.
- 1 cup dried Morel mushrooms or 2 cups fresh Morel mushrooms
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- If using dried Morel mushrooms, rehydrate them first. Place the dried mushrooms in a bowl and cover them with warm water. Let them soak for about 30 minutes or until they become plump. Drain the mushrooms and rinse them under cold water to remove any dirt or grit. If using fresh Morel mushrooms, clean them thoroughly and slice them into smaller pieces.
- In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onions and minced garlic to the pan and sauté them until they become translucent and fragrant, about 5 minutes.
- Add the Morel mushrooms to the pan and cook them for about 5-7 minutes, or until they are tender and have released their moisture. If using fresh Morels, they will shrink and become darker in color.
- Sprinkle the flour over the mushroom mixture and stir well to coat the mushrooms evenly. Cook for an additional minute to cook out the raw flour taste.
- Slowly pour in the chicken or vegetable broth while stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens and comes to a gentle boil.
- Reduce the heat to low and pour in the heavy cream. Stir well to combine all the ingredients. Allow the sauce to simmer gently for about 5 minutes, or until it thickens to your desired consistency.
- Season the sauce with salt and pepper according to your taste preferences. Remember to taste as you go and adjust the seasoning as needed.
- Once the sauce reaches the desired thickness and flavors have melded together, remove it from the heat.
- Serve the Morel cream sauce hot over your preferred dish, such as steak, pasta, grilled chicken, or roasted vegetables. Garnish with fresh parsley if desired.
Enjoy your delicious Morel cream sauce with the rich flavors of onions, garlic, and earthy Morel mushrooms!