Melt butter in hot pan, and add onion, garlic and mushrooms. Cook until onion is translucent, being careful not to brown garlic. Deglaze with white wine and reduce by half. Add heavy cream and reduce until desired thickness is achieved.
This recipe calls for dried morels and uses the soaking liquid for the base of the sauce; however, if you have access to fresh, good quality morels, which are in season spring to early summer, then use them along with a mushroom broth for the recipe. The dried morels need to sit in hot water for about 20 minutes to reconstitute, then the liquid is strained of impurities and used as a broth; this is added to the shallots that have been sauteed in oil along with the remaining ingredients. Spoon this mushroom sauce over grilled steaks, chops, and roasts, as well as pork roast and chicken for an elegant meal.
A mushroom sauce is always a nice addition to a meat entree, but when made with morel mushrooms, this accompaniment takes on a whole new personality. Morels are unique-looking mushrooms with a hollow cone shape that has a pitted or wrinkled exterior, making for a visually interesting sauce. Their earthy, nutty, and woodsy taste can lean toward smokey when the morel is darker in color, which marries perfectly with the red wine, shallots, thyme, and Worcestershire in this sauce.
I always use either the tenderloin or the backstrap of venison for this recipe; I find the leg steaks too tough for such a special dish. It also can be done with filet mignon or a ribeye if you cannot find venison, and hanger steak and even skirt would be nice here, too.
Morels are, in my opinion, the best mushroom to pair with a red meat like venison, although porcini are pretty good, too. Morels just smell so… woodsy. That aroma, mixed with the dense richness of medium-rare venison, comes together to make the Cadillac of game dishes. I’d serve this to even the most jaded or discerning palate.
If you are looking for morel mushroom side dish to make this a morel feast, try my recipe for morel risotto or morel mushroom tortellini.
Chances are, if you find yourself with more than a few morel mushrooms, at some point you will wind up making a morel sauce. There are lots of variations on morel sauce, many with cream. This isn’t that. This is a morel sauce for steak, in this case venison.
I do have another recipe for a mushroom sauce for steak, and I even did a video for that one, but this is different. A morel sauce, to me, needs to be finely minced because that spreads the morel flavor better than if you kept the mushrooms in large pieces.
Creamy Chicken with Morel Mushroom sauce | Classic French Recipes
FAQ
What does morel sauce taste like?
What ingredient is morels?
What are morels made of?
Why can’t you eat morels with alcohol?
What is a morel mushroom sauce?
A mushroom sauce is always a nice addition to a meat entree, but when made with morel mushrooms, this accompaniment takes on a whole new personality. Morels are unique-looking mushrooms with a hollow cone shape that has a pitted or wrinkled exterior, making for a visually interesting sauce.
How do you cook morel sauce?
In a saucepan over medium heat, add the morels, the remaining morel water, and heavy cream. Over medium heat, slowly bring the sauce to a boil while stirring. It is very important that the sauce only simmer and is not hard-boiling. Let the sauce simmer for 15 minutes, stirring once in a while.
Can I use Dried morels in a sauce?
This recipe calls for dried morels and uses the soaking liquid for the base of the sauce; however, if you have access to fresh, good quality morels, which are in season spring to early summer, then use them along with a mushroom broth for the recipe.