Morel Mushroom Sauce
Indulge in the earthy elegance of a homemade Morel Mushroom Sauce, a luxurious blend of fresh morel mushrooms, creamy richness, and aromatic herbs. This sophisticated sauce begins with sautéed morels, their nutty, meaty flavor enhanced by a splash of dry white wine and a hint of thyme. Simmered with chicken or vegetable stock and velvety heavy cream, this silky sauce is perfect for elevating steak, chicken, or pasta into a gourmet feast. Quick to prepare in just 30 minutes, this recipe is ideal for special occasions or whenever you crave the deep, umami flavor of this prized wild mushroom. From its delicate texture to its rich layers of flavor, this Morel Mushroom Sauce is an irresistible addition to any dish.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams fresh morel mushrooms
- 2 tablespoons unsalted butter
- 1 medium shallot
- 2 cloves garlic
- 100 milliliters dry white wine
- 100 milliliters chicken or vegetable stock
- 150 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- to taste salt
- to taste black pepper
- 1 teaspoon olive oil
Instructions
Gently clean the morel mushrooms under running water to remove any grit or dirt, then pat them dry with a paper towel. Slice larger mushrooms in half lengthwise.
Finely chop the shallot and garlic, and set aside.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the morel mushrooms and sauté for 3–4 minutes until lightly golden and fragrant. Remove the mushrooms from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and sauté the chopped shallot for 2 minutes until softened.
Add the garlic and fresh thyme and cook for an additional 1 minute, being careful not to let the garlic burn.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 3–4 minutes.
Stir in the chicken or vegetable stock and bring the mixture to a gentle simmer. Let it reduce slightly for 2–3 minutes.
Lower the heat to medium-low and stir in the heavy cream. Cook for 4–5 minutes, occasionally stirring, until the sauce thickens.
Return the sautéed morels to the skillet and gently fold them into the sauce. Season with salt and pepper to taste.
Serve the morel mushroom sauce warm over steak, chicken, or pasta for a luxurious finish.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 33 mg | 3% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
