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Morels in Cream on Brioche (Morilles à la Crème) Recipe
Morels in Cream on Brioche (Morilles à la Crème) Recipe-June 2024
Jun 12, 2025 1:35 AM
Morels in Cream on Brioche (Morilles à la Crème)

  

Ingredients

Makes 4 servings

  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

  

Step 1

Heat cream in a small saucepan until hot.

  

Step 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.

  

Step 3

Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.

  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-towel–lined 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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