Preparing a Morel Sauce

morel on a white plate
Image by bethL from Pixabay

A quick but extremely tasty mushroom sauce using the morel. The whole dish only takes 5 minutes if that and 15 minutes to cook. Morels are not easy to come by but they can be bought freeze-dried and then reconstituted in water. The sauce is ideal for chicken fillets and other meats. Also use as a complement to other wild mushrooms and if available add some cooked morels to add to the appeal.

This sauce recipe will work for any other mushroom.


  • 1/4 Cup (1/2 Stick) Butter

  • 1/4 Cup Onion or shallots, finely diced

  • 2 Cloves Garlic, chopped

  • 1/2 Oz Morels, rehydrated

  • 1/4 Cup Dry White Wine

  • 2 Tbsp of double or heavy Cream

  • Pinch of Finely ground Sea Salt or kosher Salt

  • Pinch of Finely Ground Black Pepper


  1. To a hot pan, melt the butter. 

  2. Add the onions, garlic and morels. Cook until the onion or shallot is slightly yellow and translucent. Be careful not to overcook the garlic – it will go brown when starting to burn.

  3. Deglaze with the white wine and reduce the sauce volume by half.

  4. Add the cream and reduce until desired thickness is achieved.

  5. Season with salt and black pepper to taste.

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