Every spring, we head into the mountains in search of one of nature’s most coveted wild mushrooms: morels. Our seasonal dried morels are carefully foraged, packed with rich earthy flavor, and now available year-round with our new Subscribe & Save option so you never have to wait for mushroom season to enjoy them!This whiskey morel cream sauce is one of our favorite ways to showcase them; savory, velvety, and perfect poured over a beautifully seared steak. Finished with our signature Umami Seasoning, it’s a simple recipe that tastes straight out of a mountain lodge kitchen.
Ingredients
- Steak
- ¼ cup whiskey
- 1/2 cup Ferg's Dried Morel Mushrooms
- 2 cups cream
- 1 Tbsp diced shallots
- 1 cup beef stock
- 2 Tbsp Ferg's Umami Seasoning (garlic, onion, sea salt, jalapenos, and mushrooms)
- Fresh ground black pepper (to taste)
- 1 tsp sea salt
- 2 Tbsp unsalted butter
Instructions
1- Season your steak with salt on all sides, set aside for 10 minutes.
2- Heat a cast iron skill on medium heat with 1 Tbsp butter. Sear steak on each side until desired tenderness is reached. Once cooked, remove from pan and set aside.
3- In same skillet, add remaining 1 Tbsp butter. Do not wipe pan out, add shallots, cook 3-4 minutes on medium heat until fragrant.
4- Add whiskey to deglaze the pan then cook until the pan is almost dry. Add dried morels and beef stock to pan on medium-low heat for 5 minutes, or until mushrooms are re-hydrated.
5- Add the cream reduce for a few minutes until it thickens, season with Umami Seasoning and pepper. Serve the steaks with the sauce on the side.