Creamy Wine-Braised Morels
Creamy Wine-Braised Morels
Ingredients
For the Morels
- 1 ounce dried morel mushrooms
- 1 1/2 cups hot water, or vegetable broth
For the Braise
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the dried morel mushrooms in a heatproof bowl. Pour the hot water (or broth) over them and let them rehydrate for 15-20 minutes, or until softened. Once rehydrated, carefully remove the morels from the liquid using a slotted spoon, reserving the liquid. Gently squeeze any excess liquid from the morels. If the morels are large, you can cut them in half. Strain the reserved rehydration liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit; set aside.
⏱️ 20 min
- 2
In a large skillet or sauté pan, melt the unsalted butter over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Add the rehydrated morels to the skillet and sauté for 3-5 minutes, allowing them to brown slightly and develop flavor.
⏱️ 5 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min
- 5
Add 1/2 cup of the strained morel rehydration liquid to the pan. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min
- 6
Stir in the heavy cream. Continue to simmer gently for another 3-5 minutes, or until the sauce has thickened to your desired consistency. Be careful not to boil vigorously once the cream is added.
⏱️ 5 min
- 7
Season the morels with kosher salt and freshly ground black pepper to taste. Stir in the finely chopped fresh parsley. Serve immediately as a side dish, garnished with additional fresh parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Wine-Braised Morels
Ingredients
For the Morels
- 1 ounce dried morel mushrooms
- 1 1/2 cups hot water, or vegetable broth
For the Braise
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Place the dried morel mushrooms in a heatproof bowl. Pour the hot water (or broth) over them and let them rehydrate for 15-20 minutes, or until softened. Once rehydrated, carefully remove the morels from the liquid using a slotted spoon, reserving the liquid. Gently squeeze any excess liquid from the morels. If the morels are large, you can cut them in half. Strain the reserved rehydration liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit; set aside.
⏱️ 20 min - 2
In a large skillet or sauté pan, melt the unsalted butter over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Add the rehydrated morels to the skillet and sauté for 3-5 minutes, allowing them to brown slightly and develop flavor.
⏱️ 5 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min - 5
Add 1/2 cup of the strained morel rehydration liquid to the pan. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min - 6
Stir in the heavy cream. Continue to simmer gently for another 3-5 minutes, or until the sauce has thickened to your desired consistency. Be careful not to boil vigorously once the cream is added.
⏱️ 5 min - 7
Season the morels with kosher salt and freshly ground black pepper to taste. Stir in the finely chopped fresh parsley. Serve immediately as a side dish, garnished with additional fresh parsley if desired.
⏱️ 2 min