Servings: 3-4

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Morels in Sherry and Cream


3 tablespoons butter
1 8-ounce package Frieda’s Dried Morel Mushrooms, reconstituted according to package directions
3 Frieda’s Shallots, peeled and thinly sliced
2 tablespoons dry sherry
1 teaspoon cornstarch
1/2 cup half and half
1 tablespoon chopped parsley or watercress
Salt and pepper to taste


In a skillet, melt butter. Sauté morels and shallots in butter 3 minutes, or until mushrooms are tender. Stir in sherry, simmer 2 minutes. Stir cornstarch into half-and-half; stir into skillet with parsley. Cook over low heat 2 minutes more.  Season to taste with salt and pepper.