Morels A La Creme

By á-174942

Ingredients

• PASTRY:
• 2 ounces butter
• 4 ounces flour
• 1 teaspoon salt
• 1 egg
• 2 tablespoons heavy cream
• SAUCE MORNAY:
• 1 generous ounce butter
• 1 medium onion sliced
• 1 medium carrot sliced
• 1 celery stalk sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 1 heaped tablespoon flour
• 1 pint hot milk
• 3 tablespoons heavy cream
• MUSHROOMS:
• 1 pound morels
• 1 ounce butter
• Juice of 1/2 lemon
• 1 tablespoon sherry
• Salt to taste
• Freshly-ground black pepper to taste
• Paprika to taste
• 1/2 garlic clove crushed

Details

Servings 6

Preparation

Step 1

To make the pastry, rub the butter into the flour, then add the salt and egg. Gently knead into a ball, sprinkle with flour and roll out. Spread half the cream over it, knead and roll out again. Add the remaining cream, knead and roll out, then roll into a ball. Leave in the refrigerator for an hour, then use pastry to line a flan tin with a removable base and bake blind for about 10 minutes in a 400 degree oven.

Meanwhile make the sauce Mornay. Melt butter and fry the vegetables in it until lightly browned; add seasoning and flour. Cook gently for 5 minutes, then stir in the hot milk. Simmer for half an hour until the sauce is reduced to a rather thicker consistency than normal for a pouring sauce. Strain into a clean bowl, then add cream.

To prepare the mushrooms clean carefully before cooking them in the butter, lemon juice, sherry, salt, pepper, paprika and garlic for 8 minutes, covered. Remove mushrooms with a perforated spoon and add to the sauce Mornay. Pour into the baked flan case and place in a 450 degree oven for 12 minutes. Keep an eye on it to make sure it does not burn.

This recipe yields 6 to 8 servings.