Starters and nibbles — dried morels
Forest Crust with Morels
This generous crust combines ceps, morels and button mushrooms in a velvety white wine sauce. A comforting dish to share with good toast.
- Serves
- 6 servings
- Preparation
- 1 h
- Cooking
- 1 h
Ingredients
Method
If using dried mushrooms, soak them separately the day before in plenty of lukewarm water. Keep this precious liquid for thickening your sauce.
The next day, drain and rinse them well, especially the morels to remove any grit inside.
Blanch the button mushrooms in lightly salted water with lemon. Reserve the cooking liquid.
Sauté all the mushrooms in 50 g of butter. Then add the chopped shallot, crushed garlic and white wine. Leave to simmer gently while you prepare the sauce.
Prepare a roux: melt the remaining butter, stir in the flour and let it turn blond without over-browning. Leave this mixture to cool.
To avoid lumps, thicken the sauce by gradually mixing the cold roux with the very hot mushroom liquid. Take care to let the morel liquid settle so any grit stays at the bottom of the container.
Thin with liquid cream to the desired consistency. If the sauce is too runny, dilute a little cornflour in cold water and leave to thicken over low heat. If it is too thick, add a little water or cream.
Fold the mushrooms into the thickened sauce, adjust the seasoning and add a little lemon juice if desired. Simmer over low heat for one hour, stirring from time to time.
Serve very hot, accompanied by toast or crisp puff pastry crusts.