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Morel Cream Sauce

This creamy sauce adds and elegant touch to any roast or beef dish.
Servings 10


  • 2 oz. Mushroom House Brand Dried Morels
  • 3 tbsp. Unsalted Butter
  • 1/4 cup Finely Chopped Shallots
  • 1 cup Dry Marsala Wine
  • 2 cups Heavy Cream
  • 1 tbsp. Fresh Squeezed Lemon Juice
  • 1 tbsp. Fresh Chives, Thinly Sliced
  • 1 tbsp. Fresh Tarragon Minced
  • Fresh Cracked Pepper To Taste
  • Kosher Salt To Taste


  • To rehydrate mushrooms, boil about 2 cups of water and remove from heat. Place morels in hot water, cover and let steep for 30 minutes or until mushrooms are soft.
  • Strain morels over another saucepan with a mesh strainer to capture the soaking liquid. If you do not have a fine mesh strainer, place cheesecloth inside your regular strainer.
  • Place morels on a paper towel and gently press down on them to remove any excess water.
  • Place saucepan with strained soaking liquid over medium-high heat and reduce by half.
  • Melt butter in another sauce pan over medium-high heat
  • Add shallots, stirring often, cook for 10 minutes until soft
  • Add morels, reduce heat to low and stir often for about 2 minutes
  • Increase heat to medium, then add Marsala and cook until liquid almost evaporates, about 10 minutes.
  • Add reduced soaking liquid, cream and 1/2 tsp. of salt
  • Simmer for about 10 minutes or until sauce thickens.
  • Add lemon juice, herbs and season with salt and pepper to taste.