Morel Mushroom Cream Sauce and Puff Pastry

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A dish fit for the King of the Funghi kingdom!


  • 23 oz morel mushrooms – fresh if possible, but re-hydrated also works well
  • 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
  • Splash of cream sherry
  • 1 cup heavy cream
  • Salt – to taste


  1. Prepare puff pastry and pre-heat your oven to 400
  2. Clean and de-stem the morels and If extremely large, cut them in half
  3. 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
  4. Add the mushrooms and turn to coat them in the butter-garlic-shallot sauce
  5. Season with a sprinkle of salt and 2-3 turns of your pepper grinder
  6. Now is the time to begin baking your puff pastry 15 minutes until golden brown on top
  7. Saute the mushrooms for about 7 minutes on low-medium heat and take care not to burn the garlic and shallots
  8. Stir in thyme leaves and lemon juice
  9. Raise heat to medium and when the lemon juice has evaporated, add the splash of sherry
  10. When the sherry has evaporated, lower heat to medium and stir in the cream
  11. Cook and stir with a spatula until it has thickened, and adjust the salt and pepper to taste. Set aside and keep warm
  12. Plate the puff pastry squares, divide the mushrooms in cream sauce evenly over each portion and serve immediately while hot