Starters and nibbles — dried morels
Golden Crust with Creamy Morels
A crisp, golden crust topped with a generous compote of dried morels in a creamy sauce. A classic of woodland cooking revisited with simplicity.
- Serves
- 4 servings
- Preparation
- 45 min
- Cooking
- 30 min
Ingredients
Method
The day before, soak the dried morels in lukewarm water. Leave to stand at room temperature.
The next day, rinse the morels carefully, keeping the soaking water. Split them in half and remove any trace of soil under running water.
Prepare a blond roux: melt a knob of butter, sprinkle with flour and let it brown lightly. Moisten with the strained soaking water, add the morels, salt and pepper sparingly. Simmer for half an hour, stirring often.
Heat a frying pan with butter. Brown the bread croûtons on both sides, turning them regularly to prevent burning.
Off the heat, enrich the morels with crème fraîche and egg yolk. Add a few drops of lemon juice. Pour this mixture over the croûtons, or arrange them around the dish to serve.