Creamy Dried Morel Sauce: the easy recipe!

Morel season is here! So, it's time to prepare some lovely dishes or delicious sauces using this famous and much-loved spring mushroom!

And even if my introduction falls flat, and by the time you're reading this recipe there are no morels in season 🤣, know that to make the sauce recipe I'm about to share, you can use either fresh or dried morels. Hence the "multi-seasonal" title I chose…

In principle, a good morel cream sauce contains few ingredients and can be prepared in 30 minutes max.

However, if you are using dried morels to enjoy this super easy side dish, you will simply need to plan ahead and ensure that they first need to soak in water for about 30 to 60 minutes to rehydrate.

Although fresh is unrivaled, it is certain that in both cases you will inevitably get a sauce with a delicious and pronounced taste.

The best technique is to gently simmer the morels over low heat in thick cream to obtain an intense and creamy morel flavor.

This dried morel sauce (preferably made with fresh morels) goes perfectly with meat, chicken, pasta or potatoes, for example…

The sauce can ideally be prepared the day before serving, as the taste of the morels becomes even more intense and delicate after a night in the refrigerator.

This sauce is the first in a series of three morel sauces that I developed myself.

If you are looking for inspiration and other ways to prepare simple and quick morel sauces , I will soon be publishing my recipe for morel sauce with white wine, as well as my second recipe for morel sauce with red wine.

Enjoy your meal and happy morel season! Or not! 😁

Creamy Dried Morel Mushroom Sauce

Recipe by Nathalie Laplace

0.0 out of 0 votes

Type of dish: SauceKitchen: FrenchDifficulty: Easy

Number of people

4

people

Preparation

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

45

minutes

Classic morel sauce, easy to prepare in 30 minutes with crème fraîche. Perfect with meats like filet mignon or beef, pasta, or potatoes… This recipe uses fresh or dried morels to enhance your spring dishes.

Cooking Mode

Keep your device's screen on

Ingredients

• 30 grams of dried morels or 300 grams of fresh morels

• 3 deciliters of cold water

• 37 0.5 cl of thick fresh cream

• Salt

• Freshly ground pepper

• Cornstarch (optional)

Preparation steps

• Skip this step if you are using fresh morels.
  Place the dried morels in a bowl or plastic bag and soak them in 300 ml of cold water. Let them soak for about 30 to 60 minutes.
• Skip this step if you are using fresh morels.
  Remove the rehydrated morels from the water and reserve the soaking liquid for later use in the sauce. If necessary, strain the morel liquid.
• Cut the morels into small pieces.
• In a saucepan over medium heat, add the morels, the remaining morel soaking liquid, and the heavy cream. If using fresh morels, replace the soaking liquid with 1 deciliter of chicken or vegetable stock.
• Over medium heat, slowly bring the sauce to a simmer, stirring constantly. It is very important that the sauce only simmers and does not boil vigorously.
• Let the sauce simmer for 15 minutes, stirring occasionally.
• Season with salt and pepper.
• Optional: If you would like a thicker sauce, add cornstarch (read the instructions on the package). Let the sauce simmer for another 5 minutes.

Notes

• The sauce can easily be prepared the day before serving. In fact, it's a very good idea to do so, as the flavor becomes even more intense after a night in the refrigerator.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.