Morels with Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This rich mushroom dish can be served as a first course or accompaniment to roast chicken or veal.


  • ¾ lb/350 g fresh morels or 1 ½ oz/45


  1. Clean the fresh morels or soak and clean the dried ones. Strain and reserve the soaking liquid.
  2. Melt the butter in a sauté pan or frying pan and add the morels with salt and pepper. Sauté gently for 2-3 minutes, stirring.
  3. Add the Madeira or sherry, the soaking liquid from the dried morels and the cream, or cream and crème fraîche. Bring to a bo