Best 2 Morels In Cream On Brioche Morilles A La Creme Recipes

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Morels in cream on brioche, or "morilles à la crème", is a classic French dish that combines the earthy flavor of morel mushrooms with the richness of cream and the buttery texture of brioche. This elegant dish is perfect for a special occasion or a romantic dinner. The delicate flavor of the morels pairs perfectly with the creamy sauce and the crispy brioche. With just a few simple ingredients, you can create this delicious and impressive dish that is sure to impress your guests.

Let's cook with our recipes!

MORELS IN PUFF PASTRY WITH CREAM: FEUILLETES DE MORILLES A LA CREME



Morels in Puff Pastry with Cream: Feuilletes de Morilles a la Creme image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

24 morel mushrooms
1 sheet puff pastry
1 egg, for egg wash
1/2 pound asparagus, cut into 1-inch long pieces
1 cup flour
3 tablespoons butter
2 shallots, finely chopped
1/4 cup Madeira wine
3 cups heavy cream
Pinch nutmeg
6 sprigs parsley, for garnish

Steps:

  • Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups. Lay on a towel to dry.
  • Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares. Make 1/4-inch L-shaped cuts on opposing corners of the squares. Leaving 1/4-inch in opposite corners uncut. Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares. Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side. This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
  • Put egg wash on the edges of the squares and place on a sheet pan with parchment paper. Place the pan in the refrigerator for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Bake the pastry squares for 30 minutes or until golden brown. Make sure not to undercook, as the pastry will fall when removed from the oven. These pastry squares may be made in advance and placed in an airtight container when cool.
  • Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender. Cool under cold water and set aside.
  • In a saute pan, heat the butter. Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste. Cook until tender, and then add Madeira wine. Be sure to remove from the heat before adding the wine as the alcohol may flame. Return to heat and add the heavy cream and a pinch of nutmeg. Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups. Add the asparagus and turn the heat to low just to keep hot.
  • Cut around the center square of the pastries, just 1/4-inch deep and remove the lid. Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center. Divide the sauce over the squares evenly and replace the lid. Garnish with chopped or whole sprigs of parsley.

RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE



Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche image

Categories     Bread     Side     Spring     Summer     Kosher

Number Of Ingredients 13

1 tablespoon tarragon leaves
1 tablespoon chervil sprigs
2 tablespoons flat-leaf parsley leaves
2 tablespoons 1/2-inch-snipped chives
3/4 pound fresh morels, stems trimmed and cleaned (see page 32)
5 tablespoons unsalted butter, softened
1 teaspoon thyme leaves
1/2 cup sliced shallots
1 cup mushroom, vegetable, or chicken broth
Three 3/4-inch-thick slices brioche
1/2 cup heavy cream
6 tablespoons crème fraîche
Kosher salt and freshly ground black pepper

Steps:

  • Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator. If the morels are large, cut them in half lengthwise.
  • Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
  • Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
  • Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
  • Cut the brioche slices in half on the diagonal, and place them on a platter.
  • When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
  • Dollop each toast with crème fraîche and scatter the herbs over the top.

Tips:

  • Use fresh morels. Fresh morels have a more intense flavor and aroma than dried morels. If you can't find fresh morels, you can use dried morels, but be sure to soak them in warm water for 30 minutes before using.
  • Clean the morels thoroughly. Morels can hold dirt and grit, so it's important to clean them thoroughly before using. To clean the morels, gently brush off any dirt or debris with a soft brush. Then, rinse the morels under cold water and pat them dry.
  • Slice the morels thinly. Thinly slicing the morels will help them cook evenly. If the morels are large, you can cut them in half or quarters.
  • Sauté the morels in butter. Sautéing the morels in butter will help to bring out their flavor. Be sure to cook the morels until they are browned and tender.
  • Use a good quality cream. The cream is a key ingredient in this dish, so be sure to use a good quality cream. Heavy cream or crème fraîche will work well.
  • Season the sauce to taste. Once the sauce has been cooked, taste it and season it with salt and pepper to taste.
  • Serve the morels in cream on brioche. The morels in cream can be served over brioche toast, rice, or pasta. You can also serve the morels as a side dish with chicken, fish, or steak.

Conclusion:

Morels in cream on brioche is a delicious and elegant dish that is perfect for a special occasion. The morels have a rich, earthy flavor that is perfectly complemented by the creamy sauce. The brioche toast adds a touch of sweetness and crunch. This dish is sure to impress your guests.

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