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Morel Mushroom Tart with Yellow Wine
4
Convives
20
Préparation (min.)
25
Cuisson (min.)
Ingrédients
- 40 g of dried morels Plantin (yields about 160 g rehydrated)
- 30 g of butter
- 30 g of flour (for the brown roux)
- 2 to 3 finely chopped shallots
- 30 cl of liquid cream 35%
- 15 cl of yellow wine
- 30 cl of rehydration juice from the morels (carefully filtered)
- Salt, ground black pepper
- A dash of lemon juice (optional)
- 8 slices of country bread with a tight crumb
The Richness of Morels Elevated by the Unique Aroma of Yellow Wine
An iconic dish of French gastronomy, the morel crust with yellow wine combines the aromatic power of dried morels with the finesse of a mythical wine from Jura. This pairing creates a creamy sauce that is both rich and delicate, soaking into beautiful slices of toasted bread. This morel and yellow wine recipe retains the spirit of the original version while highlighting sought-after techniques such as rehydrating dried morels, reducing yellow wine, and gentle cooking that achieve a melting texture and very elegant woody flavor.
Friendly, generous, and deeply refined, this morel recipe evokes Jura cuisine and the taste of a traditional dish served with simplicity. The cream delicately coats the mushrooms, the forest aroma intensifies throughout the preparation, and each bite reveals a sauce cooked with precision. Served piping hot, this morel cream on toasted bread delights with its balance of character, sweetness, and aromatic intensity.
Friendly, generous, and deeply refined, this morel recipe evokes Jura cuisine and the taste of a traditional dish served with simplicity. The cream delicately coats the mushrooms, the forest aroma intensifies throughout the preparation, and each bite reveals a sauce cooked with precision. Served piping hot, this morel cream on toasted bread delights with its balance of character, sweetness, and aromatic intensity.
Cuisinez cette recette avec les produits Plantin
Préparation
Rehydration of Dried Morels
Soak the dried morels in warm water for 30 to 40 minutes until they regain their volume and texture. Drain them thoroughly and rinse three times with clear water to remove any impurities. Keep the soaking liquid and filter it through a fine cloth or coffee filter to obtain a clear and fragrant liquid. This rehydration step for the dried morels, particularly with the yellow wine in the aromatic logic of the recipe, prepares a clean, woody, and elegant base.
Aromatic Base and Cooking Morels in Cream
In a sauté pan, gently sauté the chopped shallots with a bit of butter, without significant coloring to preserve their sweetness. Then add the rehydrated morels and sauté for a few minutes to coat them with flavors. This initial cooking of the morels in cream allows for the development of an intense aroma while maintaining a melting texture. Work over moderate heat to ensure gentle cooking and gradually build the aromatic depth of the dish.
Creamy Sauce and Reduction of Yellow Wine
Deglaze, if desired, with a splash of yellow wine to enhance the aroma. Then add the filtered rehydration juice and bring to a simmer. Pour in the liquid cream and let it reduce over low heat until you achieve a creamy and well-bound sauce. Finish cooking by adding the remaining yellow wine just before the end to preserve its aromatic freshness. This reduction of yellow wine gives the sauce a beautiful length on the palate without masking the delicate character of the morels.
Finishing, Ideal Bread for the Crust, and Serving
Lightly toast the slices of country bread so that they remain firm and absorb the sauce well. This ideal bread for the crust should have a tight crumb and sufficient structure to hold the preparation without falling apart. Place two slices in each deep plate, then generously ladle hot morel sauce over them. Add a few whole morels on top for an elegant presentation, and serve immediately to fully enjoy the creamy texture and forest aroma.
Astuce(s) du Chef Plantin
The morel, an exceptional mushroom with an intense aroma, pairs perfectly with the aromatic richness of Jura's yellow wine, creating a refined and unforgettable gastronomic alliance.
Pour aller plus loin
How to Rehydrate Dried Morels?
Dried morels should be soaked in warm water for about 30 minutes. The soaking water can then be carefully strained to remove any impurities and used to delicately flavor the sauce.
What Yellow Wine to Use for Cooking Morels?
Jura yellow wine is ideal for pairing with morels. Its powerful, slightly oxidative taste adds a unique aromatic depth to the sauce and elegantly highlights the woody notes of the mushroom.
Can Dried Morels Be Cooked Like Fresh Morels?
Yes, dried morels are often used in cooking as they develop a very intense aroma after rehydration. However, they should be well rinsed and thoroughly cleaned before cooking to ensure a clean and flavorful preparation.
What Bread to Use for a Morel Crust?
A country bread or a slightly toasted rustic bread is perfect for this recipe. It absorbs the morel sauce while maintaining a good structure and a crispy texture when served.
