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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 Sublimed by the Unique Aroma of Yellow Wine
An emblematic dish of French gastronomy, the morel crust with yellow wine reveals the full aromatic power of dried morels combined with the finesse of the famous yellow wine from Jura. This delicate marriage gives birth to a creamy, deep, and fragrant sauce that generously coats beautiful slices of grilled country bread.
Balancing tradition and indulgence, this recipe highlights the unique character of the morel and its melting texture. Ideal for a refined starter or a convivial dish to share, the morel crust enchants with its elegance and authentic flavors.
Balancing tradition and indulgence, this recipe highlights the unique character of the morel and its melting texture. Ideal for a refined starter or a convivial dish to share, the morel crust enchants with its elegance and authentic flavors.
Cuisinez cette recette avec les produits Plantin
Préparation
Rehydrating Morels
Soak the dried morels in warm water for 30 to 40 minutes to restore their volume and texture. Drain them thoroughly and rinse several times with clear water to remove any impurities. Save the soaking water and filter it using a fine cloth or coffee filter to obtain a clear and fragrant liquid.
Making the Aromatic Base
In a sauté pan, gently sauté the chopped shallots in butter without excessive coloring to preserve their sweetness. Then add the rehydrated morels and sauté for a few minutes to allow them to absorb the flavors.
Preparing the Sauce
Deglaze with part of the yellow wine to enhance the aromas. Then pour in the filtered rehydration liquid and let it simmer for a few minutes. Add the liquid cream and let it reduce gently until you achieve a creamy sauce. Finish by adding the remaining yellow wine to retain its aromatic finesse. Adjust the seasoning with salt, pepper, and possibly a splash of lemon juice.
Finishing and Serving
Lightly toast the slices of country bread so they remain firm and absorb the sauce well. Place two slices in each deep plate and generously ladle the hot morel sauce over them. Add a few whole morels on top for an elegant presentation.
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.
