Morels are so special that I prepare them as simply as did my
folks. It’s only in rare years when I’m lucky enough to have a quantity
that I get a bit more elaborate. Even so, I keep things simple, letting
the delicate taste of the mushrooms shine. Here’s a preparation that’s
rich, but still fulfills that requirement. Creamed morels is an
old-fashioned recipe, traditionally served on toast, but also good over
steaks or sautéed chicken breasts.Â
- Approximately lb. fresh or reconstituted dried morels
- 1/4 c. (4 T.) unsalted butter, divided
- 1/4 c. minced shallot, preferred, or onion
- 1/2 tsp. minced garlic, or more or less to taste
- 1 c. homemade or low-sodium chicken stock
- 1 c. heavy cream
- Salt and freshly ground pepper to taste
- Minced fresh parsley, preferably flat-leaf, for garnish, optional
Make sure that the morels are clean and free of grit and other
foreign matter. If necessary, cut them in half and wash under running
water, then drain them, cut side up, on paper towels or a lint-free
towel until they are dried, but still moist.
 In a large skillet,
heat the butter over medium heat. Add the minced shallot and garlic and
sauté until they are softened but not browned. Strain the
shallot/garlic mixture through a slotted spoon and set aside. Raise the
heat to medium high, add the morels and sauté them until they are cooked
through and beginning to brown slightly. Remove them from the pan and
add to the shallot /garlic mixture.
Put the stock and cream into
the skillet and raise the heat to high. Cook, stirring constantly,
until the mixture has reduced by at least half, and has thickened to
heavily coat a spoon. Return the shallot/garlic/morel mixture to the pan
and heat through. Season to taste with the salt and freshly ground
pepper. Serve over toast, steaks, or chicken breasts, garnished with
parsley if you desire. The number of servings varies according to your
morel lust.
This article appears in May 12-18, 2011.
