Sides — dried morels

Crosnes with Cream and Morels

Name: Crosnes with Cream and Morels
Prep time: 25 min
Cook time: 13 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 800 g crosnes; 1 piece shallot; 10 g dried morels; 20 cl single cream; 1 handful coarse salt for washing; fine salt and pepper

The crosnes have their thin skins removed, are blanched, then simmered in a cream and dried morel sauce. A delicate accompaniment for white meat or poultry.

Serves: 4 servings
Preparation: 25 min
Cooking: 13 min

Method

Rinse the crosnes thoroughly, drain them and remove the small filaments at the ends.
Place them in a tea towel with a handful of coarse salt. Rub them to loosen the thin skin, then wash them again to remove any residue.
Blanch the crosnes for eight minutes in boiling water with a squeeze of lemon juice to preserve their colour. Drain and set aside.
Rehydrate the morels in lukewarm water for at least 30 minutes. Drain them carefully and cut them into pieces.
Peel and finely slice the shallot. Gently fry it in a little butter until translucent, then add the morels.
Continue cooking for a few minutes, pour in the cream and add the crosnes. Season with salt and pepper.
Leave to simmer gently for a few minutes so the flavours mingle, then serve piping hot.