- 1/4 to 3/4 pounds morels—cleaned and sliced or chopped
- Butter and/or olive oil
- Heavy Cream (or half & half)
- Cornstarch (optional)
- Garlic (fresh/minced or dried/powder)
- Salt and pepper
Add sliced or chopped mushrooms into a large pre-heated fry pan on medium-high heat. Sear quickly and stir a few times to remove any excess moisture. Add enough butter or oil (or a 50-50 mix) to sauté and prevent mushrooms from sticking to the pan. Reduce to medium heat. Cook mushrooms for about 5 minutes, stirring occasionally, and then add desired amount of garlic. Continue sautéing 1 to 2 minutes, and then add enough cream to cover mushrooms and just a splash more (keep in mind that the more cream you use, the less intense the morel flavor will be). Allow to simmer on medium-low heat for a minimum of 5 minutes (the longer the better), stirring frequently—making sure cream doesn’t stick or burn. To thicken the sauce, add small amounts of cornstarch and water (a 50/50 ratio of cornstarch and cold water mixed) and stir until desired consistency is reached. Salt and pepper to taste toward the end of cooking time. Serve warm over pasta, mashed potatoes, or meats.