Go Back

Morels with Cream

Courtesy of Claire Walter, Colorado
Prep Time 20 mins
Cook Time 15 mins
Servings 4 people


  • heavy skillet


  • 15 fresh morels rinsed and cut lengthwise
  • 1 large shallot peeled and minced
  • 1 clove garlic peeled and minced
  • 2 tbsp olive oil
  • 2 tbsp butter (unsalted)
  • ½ cup chicken stock
  • truffle salt
  • ¾ cup heavy cream
  • pepper - fresh ground


  • Heat heavy pan over medium heat.
  • Add olive oil, then shallots and garlic and sauté briefly.
  • Add butter and heat until melted.
  • Add the morels, stirring and cooking until they begin to brown and release their moisture (about 5 minutes).
  • Add chicken stock and cook for about 3 minutes. Stir.
  • Add cream and continue heating on low until reduced and thickened slightly.

Serving Suggestions

  • Serve over pasta (I used fresh linguine) or perhaps sautéed or poached chicken breasts.


Claire is a Colorado-based, award-winning travel, food and sports writer who was just bitten by the blogging bug late in 2006. You can click here and check out her Facebook page here.
(photo courtesy of FineCooking.com)
Keyword morels with cream