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).

Recipe information

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

Preparation

Step 1
Heat cream in a small saucepan until hot.
Step 2
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
Step 3
Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.

TagsFrench European Morel Mushroom Mushroom Vegetable Starter Side Dinner Vegetarian Nut Free 5 Ingredients or Fewer Quick Easy Simmer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes