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.

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

Cook the Morels: In a large skillet over medium-high heat, cook and stir the morel mushrooms in hot butter for 3 minutes.
Add Onion and Pepper: Add the chopped onion and ground black pepper to the skillet. Cook for another 2 minutes.
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.
Add Spinach and Herbs: Reduce heat to low, then stir in spinach and fresh tarragon or basil. Cook until the spinach wilts.
Serve as Sauce: Serve the sauce hot over grilled steak, chicken, or tofu for a rich, flavorful topping.

For Omelet Filling:

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.
Add Swiss Cheese: Let the sauce cool slightly, then stir in shredded Swiss cheese.
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.
Assemble the Omelet: Spoon ¼ of the filling onto one side of the omelet, fold it over, and serve warm.

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.