Morel, Calvados and Cream Sauce Morel, Calvados and Cream Sauce

Author: Canadian Living

Michele Genest's award-winning cookbook, The Boreal Gourmet (Harbour Publishing, 2010), is full of delicious recipes featuring foods from the Yukon. We've adapted this recipe, which features locally grown morel mushrooms and is perfect served over pasta or grilled meats, from her cookbook. If you have fresh morels, substitute an equal amount for the dried, omitting the soaking. Just be sure to wash them well before using.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: May 2012



Pour boiling water over morels to cover; let soak until tender, about 30 minutes. Drain; gently squeeze out excess liquid. Halve morels lengthwise; thinly slice crosswise. Set aside.

In large skillet, melt butter over medium-low heat; cook garlic, stirring, for 30 seconds. Stir in morels; cook, stirring occasionally, until golden, 8 to 10 minutes.

Increase heat to medium. Stir in Calvados; cook, stirring, for 1 minute. Stir in cream and soy sauce; simmer, stirring often, until thickened, about 10 minutes. Stir in lemon juice.

Nutritional facts Per 2 tbsp: about

  • Fibre trace
  • Sodium 112 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 187.0
  • Total fat 19 g
  • Potassium 57 mg
  • Cholesterol 65 mg
  • Saturated fat 12 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 17.0
  • Vitamin C 2.0
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Morel, Calvados and Cream Sauce