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Top-down view of a white plate with morel cream sauce filling a folded omelet, with creamy mushroom textures and fresh herbs in natural lighting

Morel Cream Sauce or Omelet Filling Recipe – Silky, Savory, and So Simple

Linda
This luxurious Morel Cream Sauce or Omelet Filling is rich, silky, and bursting with earthy mushroom flavor. Whether spooned into a soft omelet or draped over grilled meats, it delivers a restaurant-worthy experience with simple ingredients
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Total Time 40 minutes
Course Brunch, Breakfast, Sauce
Cuisine French-Inspired, Modern American
Calories 260 kcal

Notes

Equipment

Amount Name Notes
1 Skillet Preferably non-stick
1 Wooden Spoon For stirring and deglazing
1 Fine Sieve To strain morel soaking liquid
1 Small Bowl For soaking dried morels
1 Chef’s Knife For chopping shallots and mushrooms

Ingredients

Ingredient Group: Main Ingredients
Amount Unit Name Notes
1 cup Dried morel mushrooms Or 1.5 cups fresh, cleaned and sliced
2 tbsp Butter Unsalted preferred
1 tbsp Olive oil Optional, for sautéing
1   Shallot Finely chopped
2 cloves Garlic Minced
1/4 cup White wine Or vegetable broth or morel soaking liquid
3/4 cup Heavy cream Full-fat for best texture
    Salt and pepper To taste
1 tsp Fresh thyme Optional, for flavor balance

Instructions

Instruction Group: Step-by-Step Guide
  1. Soak the Morels (if using dried):
    Place dried morels in a bowl with warm water and soak for 20–30 minutes. Strain and reserve the soaking liquid.
  2. Prepare Ingredients:
    Finely chop shallot and garlic. Trim and chop rehydrated morels (if needed).
  3. Sauté Aromatics:
    Heat butter and olive oil in a skillet. Add shallots and cook until translucent. Add garlic and stir for 30 seconds.
  4. Cook Morels:
    Add chopped morels to the pan. Sauté for 5–7 minutes until browned and tender.
  5. Deglaze the Pan:
    Pour in white wine or morel soaking liquid. Scrape the pan and simmer until reduced by half.
  6. Add Cream:
    Lower heat and pour in heavy cream. Stir to combine and simmer gently for 5–7 minutes.
  7. Season and Rest:
    Add salt, pepper, and thyme. Let the sauce rest for 2–3 minutes to thicken slightly.
  8. Serve:
    Use as an omelet filling, or serve over toast, steak, or pasta.

Nutrition (Per Serving)

Nutrient Amount
Calories 260 kcal
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 65 mg
Sodium 120 mg
Carbohydrates 7 g
Fiber 1 g
Sugar 2 g
Protein 5 g

Recipe Notes

  • You can refrigerate the sauce for up to 3 days. Reheat gently before serving.
  • For a vegetarian version, ensure wine or broth used is vegetarian-friendly.
  • Want to add more depth? Stir in a splash of truffle oil at the end
Keyword Morel Cream Sauce, Morel Omelet, Omelet Filling, Creamy Mushroom Sauce, Morel Recipes