Morel Mushroom & Whiskey

Cream Sauce



     I had never tried mushrooms in my life until I met Herbert. He encouraged me to at least try them and started me out with morel mushrooms. Morel mushrooms have a special flavor and I found that I loved them. I've gone on to try many kinds of mushrooms, but this particular dish of Herbert's - using Morels - has remained one of my favorite dishes for him to cook.

     One of the times that he came to stay with me in Minnesota, we invited my friend Becky over for dinner and this dish is what we cooked. As we cooked, she sat on the other side of the kitchen counter and watched. We kept tasting the sauce as it cooked and she begged to taste it. We gave her a spoonful and waited to hear her opinion. We waited and waited as she chewed the mushroom, swallowed the sauce and went through a whole range of facial expressions. We asked what she thought and she held up her hand and gave us a look that said, "Hold on... I need a moment" and then she closed her eyes for a few seconds. She finally smiled at us and said, "Sorry. I was having a mouth orgasm."  I think it's the best compliment Herbert has ever gotten for his cooking.


(As shown in the photo, we serve this sauce with pork fillet and noodles. If you also make it with pork, use the juice that drains from the cooked pork instead of the beef bouillon called for in the recipe.)



(For the same recipe with detailed photos

of most steps, click here.)


     1 cup (30 grams) dried morel mushrooms

     1 T. Butter

     1/3 cup (75cl) whiskey

     1 cup sour cream

     1/2 t. beef bouillon granules

     Salt, Pepper, Lawry's Seasoning, etc.


1.   Place the mushrooms in a bowl and cover with 1 ˝ to 2 cups of boiling water. Leave to soak for 30 minutes until a dark juice is formed and the mushrooms are soft.

2.  Gently squeeze the mushrooms to extract as much juice as possible.

3.  Use a coffee filter to drain the juice from the soaking mushrooms and save the juice.

4.  Gently wash the mushrooms and cut any large ones into two pieces.

5.  Dry the mushrooms with paper towels.

6.  Put the mushrooms in a large sauce pan and sauté in the butter for 1-2  minutes.

7.  Add the filtered, reserved juice to the pan.

8.  Cook over medium high heat until the liquid is reduced to about 50%.

9.  Add the whiskey and continue to cook for 3-4 minutes.

10. Add the sour cream and the beef bouillon.

11. Season to taste.

12. Cook until the desired consistency is reached.


          Yield: 3-4 servings


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