Name: Morels in Cream on Brioche (Morilles à la Crème)
Yield: Makes 4 servings
Ingredients: 1 cup heavy cream; 3 tablespoons unsalted butter; 1 pound fresh morels, trimmed, washed well, and patted dry; 1 tablespoon all-purpose flour; Freshly ground white pepper; 5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted

Morels in Cream on Brioche (Morilles à la Crème)Romulo Yanes

Cooks' note:

You can substitute 1 ounce small dried morels (1 1/3 cups) for the fresh. Soak dried morels in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry with paper towels. Pour soaking liquid through a paper-towel–lined sieve into a bowl. Add 1/2 cup soaking liquid to cream when heating (dried morels absorb more liquid than fresh).

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