Morel Gelée


Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


fresh morels or dried morels, 20 medium 8 oz or ½ oz 225 g or 14 g
port or madeira (optional; for dried morels) as needed as needed
brown meat gelée stock, hot 2 cups 500 ml


  1. If fresh morels are being used, inspect them for sand and dirt. Check the insides for bugs. If they need to be cleaned, put them in a colander and quickly rinse them with cold running water. If dried morels are being used, rinse them quickly in cold running water and place them in a bowl. Sprinkle them with the port and let them soften for 20 minutes. When they are soft, gently squeeze them to eliminate grit.
  2. Infuse the morels into the almost-simmering gelée stock (the stock has to be hot to cook the alcohol out of the morels) in a covered 1-quart (1 liter) saucepan for 10 minutes. Strain the gelée stock through a fine chinois. Chop the morels, not too fine, and stir into the finished gelée as it sets in the refrigerator.