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 Sautéed Morels with Cream

Courtesy of Linda C.
This is a classic French preparation my husband learned years ago from working in a European cuisine restaurant. He is an Executive Chef trained in many styles of cooking. The ingredients are easy to find except for veal stock which must be made by roasting veal bones for hours, perhaps a good chicken stock could be used instead. Enjoy!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • skillet


  • 15-20 fresh morels halved or quarters
  • 2 tbs butter preferred unsalted
  • ¾ chicken stock
  • 1 clove garlic finely chopped
  • 2 tbs olive oil extra virgin
  • 1 cup heavy cream
  • salt
  • pepper fresh ground
  • 1 large shallot substitute onion


Sautéed Morels with Cream

  • Put olive oil in heated pan over medium heat.
  • Add garlic and shallots, stir and sauté until softened but not brown.
  • Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min.
  • Add chicken stock and cook for 2-3 minutes.
  • Add cream and cook on low until reduced and thickened.


  • Classically served on toast, but the best on grilled New York Strip steaks.

Our recipe for grilled steaks

  • 2 steaks of choice - we prefer New York Strips
    4 TBS A-l or any bottled steak sauce
    4 TBS Worcestershire
    4 TBS Soy
    1 large garlic clove crushed or diced
    A few shakes of McCormick Montreal Steak seasoning (in the spice department) a few dashes of Tabasco if desired
  • Mix all ingredients in ziplock bag, add steaks and marinate in refrigerator for at least an hour.
  • Cook over hot grill to desired doneness. Remove and cover with foil for a few minutes, this insures a juicy steak! Plate up and serve with morel mushroom and cream sauce. Heaven!


(photo courtesy of FineCooking.com)