Morel Mushroom Cream Sauce (Gluten Free)

READY IN: 30mins
YIELD: 3 cups


  • 1
  • 13
    cup fine diced shallot
  • 14
    cup butter
  • 18
    teaspoon ground thyme
  • 2 12
    cups gluten free beef broth
  • 1
    cup cream
  • 1 12
    tablespoons gluten free rice flour
  • 3
    tablespoons gluten free beef broth


  • Mix together the rice flour and beef broth to make a smooth paste. Set aside.
  • Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
  • Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
  • In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
  • Melt the butter in a saucepan, saute the shallots until soft.
  • Add the mushrooms and thyme. Continue to cook a couple of minutes.
  • Add the broth, simmer until the flavors are well blended.
  • Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
  • If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.