La croûte aux morilles

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Serves 4 peoples

  • 120g dried morel mushrooms
  • 250g crème fraîche
  • An Arbois-Pupillin “Tradition” (a Chardonnay/Savagnin blend)
  • Salt and pepper
  • Wholemeal bread
  1. Soak the mushrooms in a bowl with 250ml of boiling water for a minimum of 15 minutes. The longer the mushrooms are in the water the stronger their taste. Put the mushrooms in a heavy bottomed casserole and add the crème fraîche. Cook over a low heat for 15 minutes. Season well. If needed, add a little of the mushroom liquor. Add a little of the wine.
  2. Finish the cooking by adding a little chicken stock (the sauce must be neither too thick nor too runny). Serve very hot with slices of toasted wholemeal bread.

⇒ It is essential to use cream from a dairy rather than mass produced cream, which is too acid for this recipe.