The Classic Morel Mushroom Sauce

classic morel mushroom sauce

Morel season is here! It is time to make a lot of tasty dishes with the famous and highly appreciated spring mushroom. For this recipe, you are able to use both fresh and dried morel mushrooms.

The classic morel mushroom sauce contains few ingredients and can be made in 30 minutes. However, if you use dried morels they must first be soaked in water for about 30-60 minutes to rehydrate. The sauce has a strong delicious taste of morel mushrooms and is super easy to make. The technique is to let the morels simmer slowly over low heat in the heavy cream to achieve an intense and creamy taste of morels. The classic morel mushroom sauce is simple, clean in taste, and easy to make and it is a perfect match with meat, chicken, pasta, or potatoes.

If you choose to use fresh morels make sure to clean them thoroughly and check for bugs. The sauce can ideally be made the day before the serving. The morel taste gets even more intens and delicate after a night in the refrigerator.

This sauce is the first out of three morel sauces that I have developed. If you are looking for inspiration for other ways of making morel sauces, take a look at the morel sauce made with white wine or the morel sauce made with red wine.

Happy morel season!

The classic morel mushroom sauce

Cook Time 30 minutes
Soaking time 30 minutes
Total Time 1 hour
Course Sauces
Servings 4


  • 30 grams (1 oz) dried morels or 300 grams of fresh morels (10 oz)
  • 3 deciliters (1 1/3 cups) cold water
  • 3.75 deciliters (1 ½ cups) heavy cream
  • Salt
  • Freshly ground pepper
  • 2-3 tablespoons Cornstarch, (optional)


  • Skip this step if you are using fresh morels.
    Place the dried morels in a bowl or plastic bag and soak them in 1 ⅓ cups (3 dl) cold water. Let them soak for about 30-60 minutes.
  • Skip this step if you are using fresh morels.
    Remove the rehydrated morels from the water and set the remaining morel water aside for later use in the sauce. If necessary, strain the morel water.
  • Cut the morels into smaller pieces.
  • In a saucepan over medium heat, add the morels, the remaining morel water, and heavy cream. If you are using fresh morels add instead of morel soaking water one deciliter (½ cup) of chicken or vegetable stock.
  • Over medium heat, slowly bring the sauce to a boil while stirring. It is very important that the sauce only simmer and is not hard-boiling.
  • Let the sauce simmer for 15 minutes, stirring once in a while.
  • Season with salt and pepper.
  • Optional: If you want a thicker sauce, add 2-3 tablespoons of cornstarch while stirring and while the sauce is still simmering. Let the sauce simmer for another 5 minutes.


The sauce can easily be made the day before the serving. It is actually a very good idea to do it, since the taste gets even more intens after a night in the refrigerator.
Keyword morel mushrooms, sauce, spring, vegetarian


  1. Nordic Forest Foods Reply

    Hello there,
    I would love to hear your opinion about this recipe! Did you make any changes to the recipe? Did you forage the morel mushrooms yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!

    Best regards,
    Helena Kirk
    Nordic Forest Foods

    • A beautiful classic sauce for our BBQ ribeye steaks. (I will also try the version with red wine next time.) Thank you!

      I added the optional cornstarch thinned to a cream with some water, but found the final sauce too thick for my liking (almost a solid paste). I had to thin it back with some extra cream. So next time I will go for 1 teaspoon cornstarch, for the recipe amounts.

      Living in Malaysia, morels are difficult to find, but they are a traditional Chinese herb/medicine. So I found some in a Chinese Medicine shop under the name Morcella mushrooms or Yang Du Jun. Not cheap, but 5 g dried morels rehydrated to 20 g after soaking for 1 hour, and made enough steak sauce for 2 to 3 servings.

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