Morilles à la Crème, Any Month

Name: Morilles à la Crème, Any Month
Total time: 35 min
Yield: 4
Ingredients: 40 g dried morels; 300 ml warm water, for soaking; 1 shallot, finely diced; 3 tbsp butter; 100 ml vin jaune (or dry sherry); 200 ml cream; Fresh chervil

Rehydrated dried morels in vin jaune cream — the spring classic served in November. The dried version is arguably deeper.

35 minTime

4Serves

7Ingredients

Made with Dried Morels

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1Soak the dried morels in warm water for 30 minutes until fully plumped. Drain, reserving the liquid, and rinse gently to clear any grit from the honeycomb.
2Strain the soaking liquid through muslin and reserve.
3Melt the butter in a pan, soften the shallot for 3 minutes.
4Add the morels and 100 ml of the reserved soaking liquid, simmer 5 minutes.
5Deglaze with vin jaune, reduce by half.
6Add the cream, simmer 5–6 minutes until the sauce coats a spoon. Finish with chervil.

The mushrooms in this recipe

Dried Morels