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Morel Casserole
4
Convives
20
Préparation (min.)
15
Cuisson (min.)
Budget de la recette estimé : Entre 25 et 30€ / Pers.
Ingrédients
- 40 g of dried morels (or 250 g of fresh morels)
- 30 g of unsalted butter
- 1 finely chopped shallot
- 200 ml of heavy cream
- 100 ml of white chicken stock (or filtered soaking water)
- Fine salt
- Freshly ground pepper
The Wooded Elegance of a Great Classic
An iconic dish of French gourmet cuisine, the morel casserole celebrates the aromatic richness of this exceptional mushroom. Here, the morels are delicately enveloped in a creamy sauce, revealing their woody, almost nutty notes in a recipe that is both simple, noble, and timeless. A must-have for refined tables and exceptional moments.
Cuisinez cette recette avec les produits Plantin
Préparation
Preparing the Morels
If you are using dried morels, rehydrate them in warm water for 30 minutes. Drain them, reserving the soaking water, and then carefully filter it. Gently rinse the morels to remove any traces of sand.
Searing the Morels
Melt the butter in a pan over low heat. Add the chopped shallot and let it sweat without coloring. Incorporate the morels and sauté them gently for a few minutes to release their aromas.
Making the Sauce
Deglaze with the chicken stock or the filtered soaking water. Let it reduce slightly, then add the heavy cream. Season with salt and pepper and let it simmer over low heat for 8 to 10 minutes, until you achieve a smooth and elegant sauce.
Plating and Tasting
Serve the casserole hot, either alone or as a side dish with white meat, risotto, or fresh pasta. Enjoy immediately to fully appreciate the texture and flavors.
Astuce(s) du Chef Plantin
- Never boil the cream: gentle cooking preserves the delicacy of the morels.
- The soaking water, well filtered, is a concentrate of flavors.
- For an even more gourmet touch, add a few shavings of black truffle just before serving.
