Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Morel Mushroom Sauce​


Morel Mushrooms 

Submitted by Stephan Badger



Clean the morels thoroughly by splitting each in half and soaking them in cold water for 20-30 minutes. Remove from water, pat dry with paper towels, and chop into 1 inch pieces.

In a large pan, melt 2 tablespoons of butter. Add chopped morel mushrooms, rosemary, celery leaves and a small dash of salt and pepper as desired. Cook morels for 8 minutes on medium/low then turn and cook another 3 minutes. Remove morels from pan and set aside.

In remaining butter, cook thinly sliced shallot for 5 minutes. Remove from pan and set aside.

Add flour to the butter (adding the extra tablespoon if necessary). Mix thoroughly and cook for 1 minute. Add stock and water and whisk together until smooth.

Add cooked morels and shallots back into the pan. The sauce will thicken as it comes to a boil. Add additional salt and pepper to taste.

Remove from heat and serve over meat, potatoes or rice.

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  • 1/4 lb fresh morel mushroom, cleaned and chopped
  • 1 large shallot, thinly sliced
  • 1 sprig fresh rosemary
  • 1 tablespoon celery leaves (optional)
  • 2-3 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock
  • 1 cup water
  • fresh ground black pepper
  • kosher salt

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