La croûte aux morilles
Serves 4 peoples
- 120g dried morel mushrooms
- 250g crème fraîche
- An Arbois-Pupillin “Tradition” (a Chardonnay/Savagnin blend)
- Salt and pepper
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.
- 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.