Morels and Spring Onions in Cream Sauce

by Sarah on May 7, 2012

Morels are heeerrrreeee!  And by here, I mean I bought some at Taylor’s Market.  I know that there are people out there foraging and such but I am not that kind of girl.  Let me be perfectly clear:  Morels are expensive.  $39.99 per pound.  Which is why people prefer to forage for them, I suppose.

It’s not like you are going to eat $40 worth of morels in one sitting anyway.  I served this dish as an appetizer for four people and only used a quarter-pound.  It was worth every penny.

To make things even more Spring-like, grab some of those Spring onions and let’s get cooking.

This is a riff on a classic French dish–Morilles à La Crème…..or in English, Morels in Cream Sauce.  It’s the same basic recipe except I swapped out Spring onions for shallots.  This is often eaten on toast but you can also pour it over an omelette, or crepes, or a steak, or pasta….the possibilities are endless really.

I read that small woodland creatures often like to live inside morels, so you probably want to give them a good rinse to you’re not getting any extra “protein”.

Sometimes morels are tiny, and in that case you can leave them whole.  The ones I got were pretty big, and in one instance quite huge, so go ahead and chop them into about one-inch sections.

First you’ll sauté the onions and morels together, then pour in about a half-inch of white wine so the morels can braise a little.  It will take about five minutes until they are tender.

Remember those Spring onions?  They had green tops.  I didn’t use them all, but I chopped some and tossed them in for color and a little crunch.

Using your weird claw hand, awkwardly pour in about a half a cup of cream and let the mixture thicken.

I lied.  LAST is seasoning with salt and pepper to taste.  Gloat because you’re in the kitchen eating a morel before anyone else.

Serve on toasted baguette, or the toasted bread of your choice.

Morels and Spring Onions in Cream Sauce


  • 1/4 lb fresh morels, whole if small, or cut into 1-inch pieces
  • 1 bunch Spring onions (3 or 4), sliced thin (whites and tops)
  • 2 Tbsp butter
  • 1 Tbsp good quality olive oil, such as Bariani
  • 1/3 cup dry white wine
  • 1/2 cup cream
  • salt and pepper to taste
  • 8 slices toasted baguette


  • Heat butter and oil together over medium heat. Add the white part of the onion and sauté until soft.
  • Add morels and sauté for about a minute.
  • Add wine and let braise for about five minutes, or until the morels are tender.
  • Toss in about 1/3 cup of the chopped green tops of the Spring onions. Stir through.
  • Add cream and cook, stirring until the mixture thickens.
  • Season with salt and pepper to taste.
  • Serve on top of toasted baguette.

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