Morels in Cream on Brioche (Morilles à la Crème) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. Heat cream in a small saucepan until hot.
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.
3. Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.
4. 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-towellined sieve into a bowl. Add 1/2 cup soaking liquid to cream when heating (dried morels absorb more liquid than fresh).
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