Sauces

The Classic Morel Mushroom Sauce

the classic more mushroom sauce
The Classic Morel Mushroom Sauce. Photo: Helena Kirk

Morel season is here! It is time to make a lot of tasty dishes with the famous and highly appreciated spring mushroom. The classic morel mushroom sauce contains few ingredients and can be made in 30 minutes. However, the morels must first be soaked in water for about an hour to rehydrate. The sauce has a strong delicious taste of morel mushrooms and is super easy to make. The technique is to let the morels simmer slowly over low heat in the heavy cream to achieve an intense and creamy taste of morels. The classic morel mushroom sauce is simple, clean in taste, and easy to make and it is a perfect match with meat, chicken, pasta, or potatoes.

You can use both fresh and dried morels but it is thought that dried morels give an even more intense flavor. If you choose to use them fresh anyway make sure to clean them thoroughly and check that there are no bugs or dirt left. The sauce can easily be made the day before the serving. It is actually a very good idea to do it since the taste gets even more powerful after a night in the refrigerator.

This sauce is the first out of three morel sauces that I have developed. If you are looking for inspiration for other ways of making morel sauces, take a look at the morel sauce made with white wine or the morel sauce made with red wine.

Happy morel season!


The classic morel mushroom sauce

Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Sauces
Servings 4

Ingredients
  

  • 30 grams (1 oz) morel mushrooms, dried
  • 3 deciliters (1 1/3 cups) cold water
  • 3.75 deciliters (1 ½ cups) heavy cream
  • Salt
  • Freshly ground pepper
  • 2-3 tablespoons Cornstarch, (optional)

Instructions

  • Place the dried morels in a bowl or plastic bag and soak them in 1 ⅓ cups (3 dl) cold water. Let them soak for about 60 minutes while gently turning or stirring the morels approx. every 15 minutes so that all morels absorb sufficient water.
  • Take out the soaked morels of the water and set the remaining morel water aside for later use in the sauce.
  • Cut the morels into smaller pieces.
  • In a saucepan over medium heat, add the morels, the remaining morel water, and heavy cream.
  • Over medium heat, slowly bring the sauce to a boil while stirring. It is very important that the sauce only simmer and is not hard-boiling.
  • Let the sauce simmer for 15 minutes, stirring once in a while.
  • Season with salt and pepper.
  • Optional: If you want a thicker sauce, add 2-3 tablespoons of cornstarch while stirring and while the sauce is still simmering. Let the sauce simmer for another 5 minutes.

Notes

The sauce can easily be made the day before the serving. It is actually a very good idea to do it, since the taste gets even more powerful after a night in the refrigerator.
Keyword morel mushrooms, sauce, spring, vegetarian

7 Comments

  1. Nordic Forest Foods Reply

    Hello there,
    I would love to hear your opinion about this recipe! Did you make any changes to the recipe? Did you forage the morel mushrooms yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!

    Best regards,
    Helena Kirk
    Nordic Forest Foods

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