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Morels in Cream on Brioche

Morels in Cream on Brioche
This recipe was adapted from one printed in the May 2001 edition of Gourmet Magazine. It works well with either brioche, or artisinal bread. Try it as an elegant seasonal appetizer, or an unusual and delicious luncheon served with tossed greens and a hot soup.
Ingredients:

1 cup heavy cream
3 tablespoons unsalted butter
1 pound fresh Morel mushrooms, trimmed, washed, and patted dry
1 tablespoon all-purpose flour
Fresh cracked pepper
5 thin slices of brioche or Challah, crusts trimmed and discarded, each slice cut into 4 triangles and toasted



Directions:


Use a small saucepan to heat the cream until hot, but not boiling.


Use a 12-inch skillet to heat the butter over medium high heat until the foam subsides. Sauté the mushrooms, stirring frequently, until golden brown. This should take about 7 minutes.

Sprinkle the flour on top of the mushrooms and continue to cook, stirring constantly, for about another minute.

Stir in the hot cream and heat until it reaches a gentle simmer.

Reduce the heat to low and gently simmer, covered, stirring once. It should take about 15 minutes for the mushrooms to be very tender.

Season with salt and white pepper.

 

Arrange the toast triangles on a platter and spoon the morel sauce on top. Serve immediately.



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