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| Home>French>Boiling> Morels in Cream on Brioche (Morilles a la Creme) |
 Method:Boiling
1. Formula
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 pound fresh morels, trimmed, washed well, and patted dry
- 1 tablespoon all-purpose flour
- Freshly ground white pepper
- 5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted
2. Nutrition Information
- Calories: 459 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Fat: 33 g
- Protein: 8 g
- Sugars: 3 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat cream in a small saucepan until hot.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
- Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.
4. Remark
Notes:Cooks' Note
You can substitute 1 oz small dried morels (1 1/3 cups) for the fresh. Soak dried morels in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry with paper towels. Pour soaking liquid through a paper - towel - lined sieve into a bowl. Add 1/2 cup soaking liquid to cream when heating (dried morels absorb more liquid than fresh).
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( From:Epicurious.com ) |
( read Morels in Cream on Brioche (Morilles a la Creme) ) |
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