Morels are curious looking mushrooms. Their cap is composed of an open, honeycomb texture which makes them look almost like small walnuts rather than mushrooms, and their taste is just as enigmatic.
Totally unique among mushrooms, Morels are prized only beneath the truffles of haute cuisine by gourmets and foodies across the globe. Their flavour is difficult to describe – nutty, earthy and full of almost fermented umami notes, making it at once addictively moreish and savoured by the discerning palate.
Because of their distinctive flavour qualities, a little goes a long way with Morels. Again we have chosen the finest, most youthful specimens for your home-cooked creations. There is no need to clean, slice or chop – their dainty forms will evenly pepper a cream sauce like soft, savoury sultanas, spreading their exquisite flavour throughout.
Morels in Cream Sauce
Melt 2 tbsp unsalted butter in a heavy-bottomed, shallow saucepan over a medium heat.
Add 2 crushed cloves of garlic and sauté for 2-3 minutes.
Season with salt and pepper, then add 100g Morels, continuing to cook for 2-3 minutes, until softened
Pour in 400ml whipping cream and a splash of Madeira/Marsala, heating slowly and allowing it to simmer for 3-4 minutes.
When the sauce has reached a velvety smooth consistency, remove from the heat.
Stir in 10-15g chopped parsley and serve spooned over your favourite steak, cutlet or stirred through fresh, ‘al dente’ pasta.