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Morel Cream Sauce

This sauce is ideal over a simple salt-and-pepper steak. Add as many morels as possible.

  • Yield: Serves 6 (Makes 2 1/2 cups)

Source: Whole Living, June 2011


  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, minced
  • 1 pound morels, quartered
  • 1 beef bouillon cube
  • 1 cup warm water
  • 1 12-ounce can evaporated milk
  • 2 tablespoons sherry
  • Coarse salt and freshly ground black pepper


  1. Heat oil in a large skillet over medium heat. Add shallots and morels and cook, stirring, until tender, about 6 minutes.

  2. Dissolve bouillon cube in water and stir into mushroom mixture. Add milk and sherry and gently simmer until sauce has thickened, about 15 minutes. Season with salt and pepper.

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