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Perfect Morel Mushroom Cream Sauce Recipe for Steak Easy Spring Luxury

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A rich and velvety morel mushroom cream sauce that pairs beautifully with steak, capturing the essence of spring with simple ingredients and quick preparation.

Ingredients

Scale
  • 6 ounces fresh morel mushrooms or dried morels rehydrated in warm water (reserve soaking liquid)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced (optional)
  • 3/4 cup heavy cream (180 ml)
  • 1/4 cup dry white wine (60 ml) (optional)
  • 1 teaspoon fresh thyme, finely chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon lemon juice

Instructions

  1. If using dried morels, soak them in warm water for 20 minutes. Strain through a fine mesh strainer to remove grit; reserve the liquid and set aside. If fresh, gently brush or rinse to remove dirt—avoid soaking fresh morels.
  2. Finely mince the shallot and garlic. Set aside.
  3. Heat 2 tablespoons of unsalted butter over medium heat in a 10-inch skillet. Once melted and slightly bubbling, add the shallots and sauté for about 2 minutes until translucent and fragrant. Add the garlic and cook another 30 seconds to avoid burning.
  4. Add the morels to the pan. Stir and cook for about 5-7 minutes until they soften and release their juices, stirring occasionally. Aim for tender but not mushy mushrooms with some golden edges.
  5. Pour in 1/4 cup dry white wine or 1/4 cup reserved morel soaking liquid. Scrape the browned bits off the bottom of the pan. Let the liquid reduce by half, about 3-4 minutes.
  6. Lower heat to medium-low and pour in 3/4 cup heavy cream. Stir gently and let simmer, stirring often, until the sauce thickens slightly, about 5-7 minutes, reaching a smooth, coat-the-back-of-a-spoon consistency.
  7. Stir in 1 teaspoon fresh thyme, salt, and freshly ground black pepper to taste. Add a squeeze of lemon juice (about 1 teaspoon) to brighten flavors just before serving.
  8. Taste and adjust seasoning. If too rich, add a splash of reserved soaking liquid or water. Add extra lemon juice if more tang is desired.
  9. Serve immediately over seared steak such as ribeye or filet mignon.

Notes

Watch the heat carefully when simmering cream to avoid curdling. Use low and slow heat and stir often. For dried morels, soak and strain soaking liquid to avoid grit. The sauce can be gently reheated with a splash of cream or broth. Variations include swapping cream for coconut milk for dairy-free or using broth instead of wine for alcohol-free.

Nutrition

Keywords: morel mushroom sauce, cream sauce, steak sauce, spring recipe, mushroom cream sauce, easy sauce, luxury sauce

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