Every year, we find enough morels to make fried morels, morels in pasta, and sauteed butter morels. We usually also find enough so that I can dry them out for later use as a steak seasoning, in a soup, or mixed with eggs. One year I wanted a subtle steak sauce with mushrooms to go over my venison steaks and pulled together this tasty recipe.
Morels have a very delicate, earthy taste, and tend to take on the flavors that you cook them in. Experiment away with your recipes, but keeping things simple is the best way to enjoy morels: a little butter and oil, perhaps a dash of salt and pepper, and maybe some minced shallots (just a bit).
Always make sure you cook any wild mushrooms before ingesting them.
Looking for Morel Hunting Tips, Tricks, and Insider Advice?
I wrote about Colorado morel hunting tips, tricks, and insider advice in this blog post. It includes where to look for them in the Colorado Rocky Mountains, how to identify them, how to clean them, how to eat them, and a list of things to take on your hunt.
Morel Mushroom White Cream Steak Sauce
- 1 Onion Minced
- 1 tbls Olive Oil
- 2 cloves Garlic Minced
- 3 cups Morel Mushrooms Cut in Half
- 1/4 tsp Nutmeg
- 3 tbls White Wine
- 1 tbls Balsamic Vinegar
- 1/2 cup Heavy Cream
- 1-2 Chives Minced
- Heat the olive oil, and add then add the onions to the pan. Saute the onions until they start to become translucent.
- Add the garlic and saute for a couple of minutes more.
- Add the mushrooms, and stir to combine all of the ingredients. Cook until the mushrooms are just softened.
- Add the nutmeg and white wine. Stir to combine and cook on high heat to a boil, stirring constantly.
- Turn down the heat, and add in the heavy cream. Let cook for 5-10 minutes. At this point, I'll taste and season to my liking - adding in salt and pepper, perhaps a little more nutmeg, etc. The finished sauce can be poured over the top of your favorite steak.