Morels in
cream, classic version

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Type of recipe	Main course or side dish
Number of servings	4 servings
Preparation	20 min (excluding soaking)
Cooking	25 to 30 min
Difficulty	Medium

Ingredients.

• 40 g dried morels (Himalaya, Anatolia or Sichuan)
• 30 cl double cream (30% fat)
• 2 shallots
• 20 g butter
• 1 tablespoon olive oil
• 10 cl dry white wine
• 1 teaspoon cornflour (optional, for thickening)
• Salt, ground white pepper
• Fresh parsley (for garnish)

Preparation.

1. Rehydrate the morels. Follow the method described in the article « Rehydrating a dried morel ». Reserve the filtered and boiled soaking water.

2. Finely chop the shallots. Cut them finely for even cooking.

3. Sauté the shallots. In a sauté pan, melt the butter with the olive oil over medium heat. Add the shallots and sweat them without browning for 3 to 4 minutes.

4. Add the morels. Incorporate the rehydrated and drained morels. Sauté for 2 minutes so they absorb the flavours.

5. Deglaze. Pour in the white wine and reduce by half over medium heat. Add 10 cl of the boiled soaking water and reduce by half again.

6. Incorporate the cream. Lower the heat and add the double cream. Simmer for 10 to 15 minutes on low heat until the sauce thickens slightly. If necessary, thicken with a little cornflour mixed with cold water.

7. Season. Salt moderately (morels are already flavourful) and pepper with white pepper. Taste and adjust if needed.

8. Serve. Sprinkle with finely chopped fresh parsley. Morels in cream are best served hot.

Serving suggestions.

• Meats. Veal escalope, free-range chicken or duck breast. Morels in cream balance lean meats.
• Fish. Sea bass or John Dory fillet. Avoid oily fish, which would overpower the morels' flavour.
• Starches. Basmati rice, steamed potatoes or celeriac purée. Fresh pasta, such as tagliatelle, absorbs the sauce well.
• Vegetables. Sautéed spinach, green asparagus or green beans. Choose vegetables that do not overpower the dish.

Variations.

With Sichuan morels. Cultivated Sichuan morels, size 8 to 10 cm, can be stuffed before cooking. Use size 8-10 cm, rehydrate them, then fill with a mushroom duxelles or a meat stuffing. Poach them in the cream sauce.

Lighter version. Replace the double cream with a mixture of skimmed milk and cornflour. The texture will be less creamy, but the morels' flavour will remain.

Order morels