Morel Mushroom Cream Sauce (Gluten Free) – a delicious recipe with morel, shallot, butter, ground thyme, beef broth, cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Mix together the rice flour and beef broth to make a smooth paste. Set aside.
2
Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
3
Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
4
In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
5
Melt the butter in a saucepan, saute the shallots until soft.
6
Add the mushrooms and thyme. Continue to cook a couple of minutes.
7
Add the broth, simmer until the flavors are well blended.
8
Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
9
If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.
337
kcal
Calories
33
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ounce dried morel, 1/3 cup fine diced shallot, 1/4 cup butter, 1/8 teaspoon ground thyme, and more.
Yes, Morel Mushroom Cream Sauce (Gluten Free) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
