Morel Recipes

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Morels in Tarragon Cream

Recipe Courtesy of Gerry Wilson


  • 1/2 lb. fresh morels, sliced
  • 1/4 cup shallots, thinly sliced
  • 1 T unsalted butter
  • 2 T sweet Marsala wine
  • 2 T tamari soy sauce
  • 1 cup heavy cream
  • 1 sprig of fresh tarragon
  • Freshly ground white pepper
  • 1 dash of hot pepper sauce
  • 2 T plain strained* yogurt

*24 hours in advance, drain yogurt in a yogurt strainer or cheesecloth to a soft cream cheese consistency.


Add morels to a large wash pan of cold water. Agitate. Drain. Repeat two more times until morels are clean. Place morels in a salad spinner and whirl dry. Saute shallots in butter in a heavy saucepan until translucent. Add morels, marsala, and tamari and cover saucepan with tight lid. Cook over medium heat 10 minutes. Remove lid and cook just until liquid evaporates. In a separate saucepan bring heavy cream to a boil and reduce to about 1/2 cup, stirring regularly, about 10 minutes. Add Tarragon sprig to hot cream for 5 minutes. Remove Tarragon sprig. Pour cream over Morels, whisk in yogurt and season to taste with white pepper and a dash of hot pepper sauce. I use Nancy’s Plain Honey Yogurt, Crystal Extra Hot red pepper sauce, San-J wheat free Tamari soy sauce, and a good quality Italian Marsala wine. This cream sauce is spectacular over grilled beef. You may want add some sea salt to intensify the flavors. Or toss a couple of tablespoons into hot chicken rice-noodle soup. This recipe is wheat free.

More Morel Recipes:

Cascade Mycological Society on Pinterest.


CMS Wild Mushroom Cookbook

Seasonal Mushroom Recipes

This is really much more than a cookbook. It is a snapshot of the PNW regions most popular edible mushrooms. For example, Chanterelles, Hedgehogs, Matsutake, Morels, and Lobster mushrooms, plus 12 others. We start with some storage and preservation techniques and a fruiting calendar. After that, recipes are organized by season. Each section includes a description of the mushroom along with foraging stories and tips from a network of mushroom lovers with a lifetime of experiences to share. The cookbook has over 184 pages with one-of-a-kind recipes and full-color photographs. The book is printed on wipe-clean gloss paper, has a lay-flat spiral binding, and also includes a convenient index. 

All profits from the sale of the book will support the CMS grant and scholarship programs. The cookbook is dedicated to Freeman Rowe. Freemanโ€™s love of learning and teaching the beauty and diversity of fungi has touched so many of us.

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