Best 8 Morel Cream Sauce Recipes

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Morel cream sauce is a decadent and flavorful sauce that can be used to enhance a variety of dishes, from pasta to chicken to lamb. Made with fresh morel mushrooms, heavy cream, and a few simple ingredients, this sauce is easy to prepare and can be tailored to your liking. Whether you prefer a light and delicate sauce or a rich and creamy one, you'll find the perfect recipe here.

Let's cook with our recipes!

MOREL SAUCE



Morel Sauce image

Provided by Food Network

Yield ample to sauce 6 servings

Number Of Ingredients 7

1 tablespoon butter
1 medium shallot, minced
2 cups loosely packed fresh morels
1/2 cup white wine
3 cups chicken stock
1 cup heavy cream
Salt and pepper, to taste

Steps:

  • Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
  • Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.

MOREL CREAM SAUCE



Morel Cream Sauce image

This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Serves 6 (Makes 2 1/2 cups)

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
2 shallots, minced
1 pound morels, quartered
1 beef bouillon cube
1 cup warm water
1 12-ounce can evaporated milk
2 tablespoons sherry
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.
  • Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE



Pan-Roasted Chicken with Morel Mushroom Sauce image

Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 whole chicken legs (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup thinly sliced shallots (about 2 medium shallots)
4 cloves garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved
1 cup dry white wine
1 cup low-sodium chicken broth
6 sprigs thyme
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Season the chicken generously all over with salt and pepper.
  • Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
  • Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
  • Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
  • Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

CREAMY MOREL MUSHROOM SAUCE



Creamy Morel Mushroom Sauce image

This is my (and DH's) all-time favorite recipe. We usually reserve this delectable mushroom sauce for special occasions, because it is by far the VERY BEST mushroom sauce ever! I got the recipe from my brother-in-law who traveled quite a bit for his job as an aerospace engineer. While in Micronesia during one of his business trips, he ordered grilled steak that was served with a creamy morel mushroom sauce. One bite, and he was completely hooked (which was my experience as well). And it then became his personal mission in life to duplicate that recipe. After trying various versions, he eventually came up with this recipe, and he passed it on to me (some begging and groveling was involved). I'm posting it here with his approval. Thanks, Jimmy!

Provided by Northwestgal

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 ounces morels (dehydrated mushrooms)
1 cup red wine
2 shallots, finely minced
1 tablespoon butter
1 cup heavy cream
1 -2 tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
black pepper, to taste

Steps:

  • Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
  • After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
  • Finely mince the rehydrated mushrooms; set aside.
  • In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
  • Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
  • NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.

Nutrition Facts : Calories 291.2, Fat 24.9, SaturatedFat 15.5, Cholesterol 89.2, Sodium 62, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 2

MOREL SAUCE



Morel Sauce image

Serve this sauce with Hot-Smoked Salmon Steaks. Cremini or chanterelle mushrooms can be substituted for morels, or you may use a combination of the two for a delicious variation.

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
2 cups finely chopped yellow onions (2 medium onions)
4 garlic cloves, minced
4 pounds fresh morels, coarsely chopped
Coarse salt and freshly ground pepper
1 1/2 cups dry white wine
1 cup homemade or low-sodium canned chicken stock
3 cups heavy cream
1/2 cup fresh dill, coarsely chopped

Steps:

  • Melt 1/4 cup butter in a large skillet over medium heat. Add onions and garlic; saute until onions are soft and translucent, about 10 minutes. Transfer to a bowl, and set aside.
  • In the same skillet, melt 1/2 cup butter over medium heat. Add morels, and season with salt and pepper. Saute until morels are soft and their released juices have reduced so they just cover bottom of pan, about 20 minutes.
  • Return onion mixture to skillet. Add wine, and cook until it has reduced by half, about 7 minutes. Add chicken stock and cream; cook, stirring occasionally, until liquid is bubbling and starts to thicken, 18 to 20 minutes. Season with salt and pepper. Remove from heat, and stir in dill just before serving.

CHICKEN WITH MOREL CREAM SAUCE



Chicken with Morel Cream Sauce image

Morels are rather pricey but this is a delicious dish for company or a special occasion. The cost can be reduced by substituting another mushroom type for part of the recipe.

Provided by CountryLady

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 ounce dried morel
3 lbs chicken, cut up
1 1/2 tablespoons butter
salt & pepper
10 ounces dry sherry
1 cup heavy cream
6 ounces fresh mushrooms (preferably morels)
fresh parsley, chopped

Steps:

  • Rinse dry morels & place in small bowl.
  • Pour 1/2 cup boiling water over top& soak for 1/2 hour.
  • Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
  • Melt butter in heavy frying pan over medium heat.
  • Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
  • Remove to plate, season to taste & keep warm.
  • Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
  • Boil until the sherry is reduced by half.
  • Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
  • Add the cream & bring to a boil; simmer for 3 minutes.
  • Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
  • Return chicken to pan & cook for another 10 minutes, uncovered.
  • Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
  • Garnish with parsley.

Nutrition Facts : Calories 997.1, Fat 57.7, SaturatedFat 25.4, Cholesterol 248.2, Sodium 218.2, Carbohydrate 12.8, Fiber 0.5, Sugar 3.6, Protein 41.4

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

MOREL MUSHROOM PAN SAUCE



Morel Mushroom Pan Sauce image

Provided by Bruce Aidells

Categories     Sauce     Milk/Cream     Mushroom     Christmas     Quick & Easy     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

2 ounces dried whole morel mushrooms (about 4 cups)
2 cups boiling water
1 tablespoon butter
1 shallot, finely chopped
2 tablespoons brandy
2 cups low-salt chicken broth
1 cup whipping cream
Reserved pork roasting pan with juices
1 cup slightly sweet Sherry (such as Dry Sack)

Steps:

  • Combine morels and 2 cups boiling water in 8x8x2-inch glass dish. Let soak until mushrooms soften, stirring occasionally, at least 1 hour and up to 3 hours. Using slotted spoon, transfer mushrooms to small bowl; reserve soaking liquid. Melt butter in large saucepan over medium-high heat. Add shallot and sauté 3 minutes. Add brandy and shake pan until brandy has almost evaporated, about 1 minute. Add chicken broth and cream. Slowly pour in mushroom soaking liquid, leaving any sediment behind in bowl. Add mushrooms. Bring sauce to boil. Reduce heat to medium and boil gently until sauce thickens enough to coat spoon, about 30 minutes.
  • (Mushroom base can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Pour all pan juices from roasting pan into small bowl. Spoon off fat from top; pour juices into mushroom base in saucepan. Place roasting pan over 2 burners set at medium heat. Pour in Sherry. Boil 1 minute, scraping up browned bits; pour into mushroom base. Boil sauce until reduced to 3 cups, about 8 minutes; season with salt and pepper. Transfer to bowl. Serve with pork.

Tips:

  • Use fresh morels for the best flavor. Dried morels can be used, but they should be soaked in warm water for 30 minutes before cooking.
  • Clean the morels thoroughly before cooking. Use a soft brush to remove any dirt or debris.
  • Cook the morels in butter or oil until they are golden brown. This will help to bring out their flavor.
  • Use a heavy cream sauce to make the morel sauce. This will help to thicken the sauce and make it creamy.
  • Season the sauce with salt, pepper, and other herbs and spices to taste.
  • Serve the morel sauce over pasta, chicken, or fish.

Conclusion:

Morel cream sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be made with fresh or dried morels. The sauce is creamy, flavorful, and perfect for special occasions.

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