Morels à la Crème

Name: Morels à la Crème
Yield: Serves Six–Eight
Ingredients: ½ clove garlic, crushed; salt, pepper, paprika,; 100 g (4 oz) flour; 50 g (2 oz) butter; 1 teaspoon salt; 1 egg; 2 tablespoons double cream; 30 g (1 generous oz) butter; 1 medium onion, sliced; 1 stalk celery, sliced; salt; pepper; 1 heaped tablespoon flour; 600 ml (1 pint) hot milk; 3 tablespoons double cream; 500 g (1 lb) morels; 25 g (1 oz) butter; juice of ½ lemon; 1 tablespoon sherry

Preparation info

Serves
Six–Eight

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Jane Grigson, in her excellent book Mushroom Feast, has this recipe for morels that she believes to be the dish mentioned in the Alice B. Toklas Cook Book. I made it in individual-sized flan cases and it was superb, but made in a large flan case it is equally good, if not better.

Ingredients

Pastry

50 g (2 oz) butter
100 g (4

Side dish
Vegetarian
Spicy

Method

To make the pastry, rub the butter into the flour, then add the salt and egg. Gently knead into a ball, sprinkle with flour and roll out. Spread half the cream over it, knead and roll out again. Add the remaining cream, knead and roll out, then roll into a ball. Leave in the refrigerator for an hour, then use pastry to line a flan tin with a removable base and bake blind for about 10 minutes in