Croûte aux morilles comtoise

Name: Croûte aux morilles comtoise
Total time: 45 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 50 g (2 oz) dried morels; 4 thick slices brioche bread; 300 ml (1¼ cups) heavy cream; 80 ml (⅓ cup) Jura vin jaune; 2 shallots; 40 g (3 tbsp) unsalted butter; 1 tsp freshly ground pepper

Franche-Comté morel toast

⏱ 45 minServes 4Medium430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

50 g (2 oz)dried morels
4 slicesthick slices brioche bread
300 ml (1¼ cups)heavy cream
80 ml (⅓ cup)Jura vin jaune
2shallots
40 g (1½ oz)unsalted butter
1 tspfreshly ground pepper

50 g (2 oz) dried morels
4 slices thick slices brioche bread
300 ml (1¼ cups) heavy cream
80 ml (⅓ cup) Jura vin jaune
2 shallots
40 g (1½ oz) unsalted butter
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet, 26 cm (10 in)

1 soaking bowl, 1 L (1 qt)

1 toaster

1 fine strainer

03 — Method

Soak the dried morels 30 min in a bowl of warm water, then drain, keeping the soaking water strained through a fine sieve.
Gently rinse the morels in clean water to remove grit from the ridges, squeeze lightly and halve any large ones.
Sweat the chopped shallots in the butter in the skillet, add the morels and sauté 5 min over medium heat.
Deglaze with the vin jaune and reduce by half, then add the heavy cream and a little strained soaking water and simmer 10 min over low heat.
Pepper the sauce and let it thicken until it coats a spoon, while you toast the brioche slices.
Put a hot slice of toasted brioche in each shallow bowl, spoon plenty of creamy morel sauce over and serve right away.