Morel Mushroom Cream Sauce and Puff Pastry

A dish fit for the King of the Funghi kingdom!


  • 21/2 oz dried morel mushrooms – substitute fresh if possible
  • 1 Pepperidge Farm frozen puff pastry sheet
  • 1 egg white
  • 1 small garlic clove – minced
  • 1 small to medium shallot – finely chopped
  • 2 TBL unsalted butter
  • 1 TBL lemon juice – freshly squeezed
  • 1 tsp fresh thyme leaves
  • 1 splash of cream sherry
  • 1 cup heavy cream
  • Salt – to taste
  • Ground black pepper – to taste
  • Fresh dill weed – garnish – optional


  1. If using fresh morels, clean and de-stem them. If using dried morels, rinse them, use a salad spinner to remove excess water then let them air dry on a paper towel for 30 minutes. Heat 3-4 cups of water to a simmer, then drop in the morels and let them steep for 30 minutes. Use a salad spinner to remove the excess water again, then transfer to a bowl, cover with a damp paper towel and reserve until ready to use, up to an hour
  2. Butter a cookie sheet and set aside. Pre-heat the oven to 400 degrees
  3. Remove the puff pastry from the packaging, wrap in paper towels and microwave for 15 seconds. Turn over and microwave another 15 seconds, turn one last time and microwave a final 5 seconds until the pastry is flexible. Unwrap and unfold on a lightly floured surface then cut each sheet into 4″ x 4″ square pieces. Place them on the cookie sheet and return to the refrigerator until ready to bake them
  4. Melt the butter in a large pan over low-medium heat, add the garlic and shallots, and cook until the shallots turn translucent – about 2 minutes
  5. Add the mushrooms and turn to coat them in the butter-garlic-shallot sauce
  6. Season with a sprinkle of salt and 2-3 turns of your pepper grinder
  7. Paint the puff pastry with an egg white wash. Place the puff pastry in the oven and bake 13- 15 minutes until golden brown on top
  8. Continue to saute the mushrooms for about 7 minutes, stirring on low heat and take care not to burn the garlic and shallots
  9. Stir in the thyme leaves and lemon juice
  10. Raise heat to medium and when the lemon juice has evaporated, add the splash of sherry
  11. When the sherry has evaporated, lower heat to low medium and stir in the cream
  12. Cook and stir with a spatula until it has thickened. Adjust the salt and pepper to taste. Set aside and keep warm
  13. Plate the baked puff pastry squares, divide the mushrooms in cream sauce evenly over each portion, garnish with dill weed and serve immediately while hot