With the Spring comes along this short magic moment that never lasts enough: the season of morels.
Every year it reminds me of my childhood and gathering during the country week-end, the long walks near the forest, before my grand-mother cook them at night…
For 2 people
- 250g (8 oz) of fresh morels
or 60g (2 oz) of dried morels
- 1 stock cube
- 150ml (2/3 cup) of port wine
- 200ml (1 cup) of liquid cream
- 1 egg yolk
If the morels are dried, rehydrate them in a hot water and milk mix for 1 to 2 hours.
Wash them very carefully because they might contain some sand and cut the biggest ones. In a pan, briefly stir the morels in a little bit of butter (or ghee), then add a little bit of water and the stock cube.
Morels must be cooked long enough because they aren’t edible when they are raw.
Simmer over low heat adding some water regularly for at least half an hour. Then let the water boil away. Add the Port wine. Reduce and add the cream. Reduce a little bit more and remove from heat. Wait for 1 or 2 minutes, add the egg yolk and mix.
In the plates, spread the morels on slices of bread that were browned in a frying pan with a little bit of butter beforehand.