Morels with Cream

Name: Morels with Cream
Yield: Serves 4
Cuisine: France
Ingredients: 2 tsp arrowroot, dissolved in 2-3 tbsp/30-45 ml cold water (optional) toasted white bread, for serving; ¾ lb/350 g fresh morels or 1 ½ oz/45 g dried morels; 1 cup/250 ml crème fraîche, or heavy cream; 1 tbsp Madeira or sherry; 1 cup/250 ml heavy cream; salt and pepper; 3 tbsp/45 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This rich mushroom dish can be served as a first course or accompaniment to roast chicken or veal.

Ingredients

¾ lb/350 g fresh morels or 1 ½ oz/45

Europe
France
Starter
Vegetarian
Mediterranean

Method

Clean the fresh morels or soak and clean the dried ones. Strain and reserve the soaking liquid.
Melt the butter in a sauté pan or frying pan and add the morels with salt and pepper. Sauté gently for 2-3 minutes, stirring.
Add the Madeira or sherry, the soaking liquid from the dried morels and the cream, or cream and crème fraîche. Bring to a bo