Morel Cream Sauce or Omelet Filling

Why You’ll Love This Recipe

• Rich and earthy flavor: Morels are known for their deep, umami flavor, which is the star of this creamy sauce.

• Versatile: This sauce doubles as a topping for meats or a filling for omelets, offering two dishes in one.

• Perfect for spring: Fresh morels add a seasonal touch, making this dish feel extra special.

• Easy to make: With just a few ingredients, you can create a restaurant-quality dish at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce or omelet filling:

• 1 cup fresh morel mushrooms (or substitute with shiitake, cremini, or button mushrooms)

• 2 tablespoons unsalted butter

• ¼ cup finely chopped onion

• ¼ teaspoon ground black pepper

• ½ cup heavy cream

• ¼ cup chicken stock

• 1 cup fresh spinach

• 1 tablespoon chopped fresh tarragon or basil

• 4 ounces shredded Swiss cheese (for omelet filling only)

For each omelet:

• 2 eggs

• 1 tablespoon water

• Salt and pepper to taste

• 1-2 teaspoons butter

Directions

1. Cook the Morels: In a large skillet over medium-high heat, cook and stir the morel mushrooms in hot butter for 3 minutes.

2. Add Onion and Pepper: Add the chopped onion and ground black pepper to the skillet. Cook for another 2 minutes.

3. Add the Substitute Ingredient: Remove from heat and add the substitute ingredient. Return to heat and cook for 1 minute.

4. Make the Sauce: Add the cream and chicken stock, then cook and stir for 6-8 minutes until the sauce thickens to your desired consistency.

5. Add Spinach and Herbs: Reduce heat to low, then stir in spinach and fresh tarragon or basil. Cook until the spinach wilts.

6. Serve as Sauce: Serve the sauce hot over grilled steak, chicken, or tofu for a rich, flavorful topping.

To Use as Omelet Filling:

7. Thicken the Sauce: Continue cooking the sauce until it is very thick before adding the spinach. Remove from heat and stir in the spinach and herbs.

8. Add Swiss Cheese: Let the sauce cool slightly, then stir in shredded Swiss cheese.

9. Prepare the Omelet: Beat the eggs with water, season with salt and pepper, and cook in buttered skillet over medium-high heat until the eggs are set.

10. Assemble the Omelet: Spoon ¼ of the filling onto one side of the omelet, fold it over, and serve warm.

Servings and Timing

• Servings: Enough for 4 omelets or 2-3 as a sauce

• Prep Time: 10 minutes

• Cooking Time: 15 minutes

• Total Time: 25 minutes

Variations

• Mushroom substitutions: If fresh morels are unavailable, use shiitake, cremini, or button mushrooms for a similar flavor profile.

• Vegetarian option: Substitute chicken stock with vegetable broth for a vegetarian-friendly version.

• Lighter version: Replace heavy cream with half-and-half for a lighter sauce, though it will be slightly thinner.

Storage/Reheating

• Storage: Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat the sauce gently on the stove. If it’s too thick, thin it out with a bit of additional chicken stock or cream.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce can be made in advance and refrigerated. Reheat gently before serving.

What if I don’t have morels?

Shiitake, cremini, or button mushrooms are excellent substitutes for morels.

How can I make the sauce thicker?

Let the sauce cook longer, or reduce it by simmering. You can also add a bit more cream for richness.

Can I make a dairy-free version?

Yes, use coconut cream or oat cream as a substitute for heavy cream, and vegan cheese for the omelet filling.

Conclusion

Morel Cream Sauce or Omelet Filling is a versatile and luxurious dish that brings out the best of spring’s seasonal ingredients. Whether you choose to serve it as a rich sauce over grilled meats or as a savory filling for omelets, this recipe is sure to impress. With its earthy mushrooms, creamy texture, and fresh herbs, it’s a dish that’s perfect for both casual meals and elegant brunches. Enjoy the magic of morels and elevate your cooking with this simple yet sophisticated recipe!

Morel Cream Sauce or Omelet Filling

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• Author: Amy
• Prep Time: 10 minute
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Enough for 4 omelets or 2-3 servings as a sauce
• Category: Main Course, Brunch
• Method: Sautéing, Simmering
• Cuisine: French-Inspired
• Diet: Vegetarian

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Description

Morel Cream Sauce or Omelet Filling is a luxurious, versatile dish featuring the earthy flavor of morel mushrooms, enriched with cream, herbs, and a touch of tarragon or basil. Whether served over meats or used as an omelet filling, this recipe highlights the seasonal beauty of morels, perfect for spring.

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Ingredients

For the sauce or omelet filling:

1 cup fresh morel mushrooms (or substitute with shiitake, cremini, or button mushrooms)

2 tablespoons unsalted butter

¼ cup finely chopped onion

¼ teaspoon ground black pepper

½ cup heavy cream

¼ cup chicken stock

1 cup fresh spinach

1 tablespoon chopped fresh tarragon or basil

4 ounces shredded Swiss cheese (for omelet filling only)

For each omelet:

2 eggs

1 tablespoon water

Salt and pepper to taste

1–2 teaspoons butter

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Instructions

1. Cook the Morels: In a large skillet over medium-high heat, cook and stir the morel mushrooms in hot butter for 3 minutes.

2. Add Onion and Pepper: Add the chopped onion and ground black pepper to the skillet. Cook for another 2 minutes.

3. Make the Sauce: Add the cream and chicken stock, then cook and stir for 6-8 minutes until the sauce thickens to your desired consistency.

4. Add Spinach and Herbs: Reduce heat to low, then stir in spinach and fresh tarragon or basil. Cook until the spinach wilts.

5. Serve as Sauce: Serve the sauce hot over grilled steak, chicken, or tofu for a rich, flavorful topping.

For Omelet Filling:

1. Thicken the Sauce: Continue cooking the sauce until it is very thick before adding the spinach. Remove from heat and stir in the spinach and herbs.

2. Add Swiss Cheese: Let the sauce cool slightly, then stir in shredded Swiss cheese.

3. Prepare the Omelet: Beat the eggs with water, season with salt and pepper, and cook in buttered skillet over medium-high heat until the eggs are set.

4. Assemble the Omelet: Spoon ¼ of the filling onto one side of the omelet, fold it over, and serve warm.

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Notes

Mushroom Substitutions: If fresh morels are unavailable, shiitake, cremini, or button mushrooms are great alternatives.

Vegetarian Option: Replace chicken stock with vegetable broth for a vegetarian-friendly version.

Lighter Version: Substitute heavy cream with half-and-half, though it will result in a thinner sauce.