Morels in Cream Sauce


  • 35–40 Essential Spice Dried Morels
  • 2 tbsp. butter 
  • 2 tsp. finely chopped, peeled shallots 
  • 1 tbsp. Madeira 
  • 1 cup heavy cream 
  • 1 tsp. arrowroot 
  • Salt and freshly ground black pepper 
  • Finely chopped fresh parsley


  • Clean and trim morels.
  • Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.
  • Increase heat to high, add madeira and heavy cream, and bring to a boil.
  • Reduce heat to medium and simmer, stirring frequently, for 8 minutes.
  • Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes.
  • Spoon over entree. Garnish with parsley and serve.