Morels in Cream Sauce

  • Serves

    serves 4


Fresh morels are best in this dish, but dried morels may be used.


  • 35-40 small fresh morels
  • 2 tbsp. butter
  • 2 tsp. finely chopped, peeled shallots
  • 1 tbsp. Madeira
  • 1 cup heavy cream
  • 4 pieces of white sandwich bread
  • 1 tsp. arrowroot
  • Salt and freshly ground black pepper
  • Finely chopped fresh parsley


Step 1

Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.

Step 2

Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes.

Step 3

Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4 small plates.

Step 4

Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes. Spoon over toast. Garnish with parsley and serve.