📝 About This Recipe
This exquisite dish celebrates the elusive morel mushroom, transforming its earthy, honeycomb texture into a luxurious delicacy through a gentle braising process. By simmering the mushrooms in a fragrant bath of dry sherry, aromatics, and rich cream, we unlock a deep umami profile that is both rustic and sophisticated. This recipe is a tribute to French woodland cooking, offering a velvety sauce that begs to be mopped up with crusty bread.
🥗 Ingredients
The Mushrooms
- 1 pound Fresh Morels (thoroughly cleaned and patted dry; halved if very large)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
Aromatics & Braising Liquid
- 2 large Shallots (finely minced)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Dry Sherry (such as Amontillado or Oloroso)
- 1 cup Mushroom or Chicken Stock (low sodium)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (fresh preferred)
The Finishing Cream
- 3/4 cup Heavy Cream (at room temperature)
- 2 tablespoons Crème Fraîche (adds a necessary subtle tang)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Kosher Salt
- 1/4 teaspoon White Pepper (freshly ground)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Flat-leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by cleaning the morels meticulously. Since their honeycomb caps trap grit, swish them quickly in a bowl of cool water, then immediately transfer to a paper towel-lined tray to dry completely.
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2
In a wide, heavy-bottomed sauté pan or shallow Dutch oven, melt the butter over medium heat until it begins to foam and turn slightly golden.
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3
Add the minced shallots to the pan. Sauté for 3-4 minutes until translucent and soft, taking care not to brown them.
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4
Stir in the sliced garlic and cook for another 60 seconds until fragrant.
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5
Increase the heat to medium-high and add the morels. Sauté the mushrooms for 5-7 minutes, stirring occasionally. They will first release their moisture and then begin to slightly brown and smell nutty.
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6
Deglaze the pan with the dry sherry, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom. Let the sherry reduce by half.
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7
Pour in the stock and add the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer.
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8
Lower the heat to medium-low, cover the pan partially, and braise the mushrooms for 15 minutes. This allows the morels to absorb the aromatics and soften into a tender, meaty texture.
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9
Remove the lid and discard the thyme sprigs and bay leaf. Stir in the heavy cream.
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10
Simmer uncovered for another 5-8 minutes, or until the sauce has reduced and thickened enough to coat the back of a spoon with a silky sheen.
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11
Whisk in the crème fraîche and lemon juice. These additions brighten the richness of the cream and provide a balanced finish.
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12
Season with kosher salt and white pepper to taste. Taste carefully; morels have a natural saltiness, so adjust gradually.
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13
Fold in half of the fresh chives and parsley. Transfer to a warm serving bowl and garnish with the remaining herbs before serving immediately.
💡 Chef's Tips
If using dried morels, rehydrate them in warm water for 20 minutes and use the strained soaking liquid in place of the stock for a more intense flavor. Avoid over-washing the morels; they act like sponges, so only wash them right before cooking to prevent them from becoming waterlogged. White pepper is preferred over black pepper here to maintain the pristine, creamy aesthetic of the sauce without dark flecks. Ensure your cream is at room temperature before adding it to the hot pan to prevent curdling. If the sauce becomes too thick, simply whisk in a tablespoon of warm stock or water to loosen it back to a velvety consistency.
🍽️ Serving Suggestions
Serve over thick slices of toasted brioche or sourdough to capture every drop of the cream sauce. Pair with a crisp, dry white wine like a Chablis or a dry Chenin Blanc to cut through the richness. This makes an incredible side dish for pan-seared chicken breasts or a medium-rare filet mignon. For a vegetarian main, toss the braised morels with fresh fettuccine and a grating of aged Parmigiano-Reggiano. Serve alongside roasted asparagus or spring peas to lean into the seasonal 'spring' theme.