Morilles à la Crème

Name: Morilles à la Crème
Total time: 30 min
Yield: 4
Ingredients: 300 g fresh morels, halved and rinsed quickly to clear the honeycomb; 1 shallot, finely diced; 3 tbsp butter; 100 ml vin jaune (or dry sherry); 200 ml cream; Fresh chervil

The sauce that justifies spring: morels, shallot, vin jaune and cream, reduced until the honeycombs are heavy with it. Over veal or simply on toast.

30 minTime

4Serves

6Ingredients

Made with Morel

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1Melt the butter in a pan over medium heat, sauté the shallot for 3 minutes until soft.
2Add the morels and cook for 5–6 minutes until tender — never serve them raw or undercooked.
3Deglaze with the vin jaune, reduce by half.
4Add the cream, simmer gently for 5–6 minutes until the sauce coats the back of a spoon.
5Season well, finish with chervil.
6Serve over toast or beside roast veal.

The mushrooms in this recipe

Morel

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