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Morels A La Creme


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  • 2 ounces butter
  • 4 ounces flour
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons heavy cream
  • 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
  • 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


Servings 6


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.

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