Main Course, Starter

Saint-Marcellin Morels

4 People 20 Min.
  • 4 Saint-Marcellin cheeses, slightly under-ripe
  • 40g dried morels
  • 40cl crème fraiche
  • 1 bay leaf
  • 1 knob of butter
  • 10cl wine (Rivesaltes ambré, white Jura)
  • Soak the morels in filtered water for an hour.
  • Drain them, keeping aside a small glass of the filtered soaking water.
  • Gently cook the morels for 2 minutes in butter, adding the bay leaf.
  • Add the wine, increase the heat and reduce to ¾.
  • Add the soaking water and reduce to ¾, then add cream. Lower the heat, allowing the mushrooms and cream to infuse.
  • Meanwhile, place each Saint-Marcellin on a small plate and slide into the oven on the grill setting for 4 minutes.
  • Coat the cheese with the morel cream.

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