Morel Mushroom Cream Sauce and Puff Pastry

Morel Mushroom Cream Sauce and Puff Pastry: The Second-Best Way to Eat Them (And Why That’s Still Divine)

When it comes to morel mushrooms, there’s no such thing as a bad preparation—but some are simply more transcendent than others. Case in point: morels in cream sauce served over buttery puff pastry. It may be my second favorite way to enjoy these wild treasures, but don’t let that ranking fool you—this dish is pure decadence. Read on to discover what takes first place… and why second best might just be the most heavenly dish you’ll cook this spring.

The Magic of Morels

Morels are not just mushrooms; they are culinary gold. With their honeycomb caps, earthy aroma, and an umami-laced flavor unlike any other member of the fungi kingdom, morels are the stuff of legend in the gourmet world. Their scarcity only adds to the allure. Unlike other mushrooms, morels resist cultivation. They refuse to be tamed, relying instead on the wild rhythms of nature and the secrets of seasoned foragers.

The season begins in early spring—usually March—when warming soils and delicate new leaves signal their arrival. If you can’t wait for a local harvest, dried morels are your friend. Though pricey (often north of $265 per pound plus shipping), they yield four to five times their weight once rehydrated, making the indulgence more justifiable with every tender, reawakened bite.

The Hunt: A Forager’s Rite of Spring

Foraging for morels is part treasure hunt, part tradition. My own grandfather was a devout morel hunter who guarded his mushroom grounds like state secrets. I wasn’t allowed to join him until I was old enough to understand that morel spots are sacred knowledge—never shared lightly.

Morels flourish when soil temperatures hit the mid-50s, often just as oak leaves unfurl to the size of a mouse’s ear. They favor the edges of wooded glens, especially near oak, ash, elm, and aspen trees. Abandoned orchards are often fruitful hunting grounds, and morels are known to flourish in areas recovering from wildfires. They’re elusive—camouflaged among dead leaves—but when you find one, stop and look carefully. Where there’s one, there’s usually a cluster.

A Word of Caution: Know Your Morels

For those new to mushroom hunting: caution is essential. While true morels are fairly easy to identify, their toxic doppelgängers—false morels—can be dangerous. The real morel has a hollow, honeycomb-like cap and a firm, elongated shape. In contrast, the false morel resembles a distorted wad of pasta or wrinkled red sponge and is solid inside. A helpful visual guide can be found here.

First Place – Simply Sautéed

So what could possibly beat morels in cream sauce on puff pastry? For me, it’s a simple preparation that needs no garnish or flourish: sautéed morels in butter with just a sprinkle of sea salt and cracked pepper. It was my grandfather’s favorite, and now it’s mine. When the mushrooms are this fresh, this flavorful, minimalism becomes the ultimate luxury.

Second Place—And Still Sublime

But let’s return to our second-place contender, because it deserves every bit of praise. Imagine golden puff pastry—flaky, tender, and rich—topped with morels simmered in a velvety cream sauce, kissed with shallot, white wine, and a hint of thyme. The dish is elegant, indulgent, and perfect for a dinner party or special occasion. The puff pastry adds a crisp, buttery contrast to the luscious sauce, elevating each bite into something unforgettable.

In the world of morels, even second best is a revelation. Whether foraged or purchased, these mushrooms are a fleeting spring luxury worth savoring in every form. But if you ever do stumble upon a patch yourself… remember to keep the secret, and sauté the first batch in butter.

Making Morel Mushroom Cream Sauce and Puff Pastry

Foraging morel mushrooms is difficult and dangerous, so we will make this using dried and re-hydrated morels.

Saute the garlic and shallot, then add the mushrooms and coat in the sauce

Add the lemon and thyme and stir until it evaporates. Add the cream sherry and stir until it evaporates. Then add the heavy cream and stir until it reduces and thickens. Remove from heat and keep warm.

When your puff pastry is ready, spoon the sauce and morels all over it.

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