We’ve Been Waiting All Year to Make this Recipe

It might not look like much, but this is the most satisfying – and simplest – way to enjoy morel mushrooms. Traditionally morels and cream go together With their distinctive shape and honeycombed caps, morels are one of the most recognizable of the wild edibles, and the most flavorful. Because they are utterly delicious, hard to find, and only available for a limited season, morels are highly coveted. Read on for the morels and cream recipe we have been craving for a year.

If your timing is right, you can order morels at dartagnan.com and celebrate spring with the ultimate mushroom toast recipe below.

Our Favorite Easy Morels in Cream Recipe

Morel mushrooms have the perfect honeycomb texture for soaking up decadent cream in this traditional recipe. Try the sauce over puffed pastry or toast, or even on pasta.
Sauteed Morels in Cream Sauce Recipe (Morilles a la Crème) | D'Artagnan


  • 1lb fresh Morel Mushrooms
  • 2 tbs unsalted butter
  • 1 shallot, finely chopped
  • Salt & freshly ground black pepper
  • 1 tsp fresh thyme leaves
  • 1 tbs fresh lemon juice
  • Splash dry Sherry or Madeira
  • 1 cup heavy cream
  • Puff pastry vol-au-vents, or toasted brioche, for serving


  1. Thoroughly clean then trim morels. If large, cut in half.
  2. Melt butter in a large skillet over medium heat; add shallots and cook until just translucent. Add morels, gently turning to coat in shallot/butter mixture; season with salt and pepper.
  3. Saute mushrooms for about 7 minutes, then stir in thyme leaves and lemon juice. Raise heat to medium-high. When lemon juice has evaporated, add sherry if using. Cook until sherry has evaporated.
  4. Turn heat back down to medium and stir in cream. Cook until mixture is thickened. Taste for seasoning and add salt, if needed. Pour hot mushroom mixture over puff pastry cups or toasted brioche. Serve immediately.
Known as a chef’s mushroom, their opulent, earthy flavor lends itself to wonderful, rich sauces.

A Note on Cleaning Morels

Cleaning is tricky because of the honeycomb texture, and all the nooks and crannies in the cap. But there may be uninvited visitors nestled inside the pits of a morel, so cleaning is necessary.

Trim the end of the stem off. If you notice any grit, a light brushing will be helpful. If extremely gritty, a quick rinse in cold water followed by immediate drying on paper towels or cloth will be necessary. Keep in mind that water is the enemy of mushrooms.

Larger morels should be cut in half lengthwise to clean out the center of the stem. Leave smaller morels whole. Try to have uniform size in the pan, so that the mushrooms cook evenly. Never crowd the pan!

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

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