Morel Cream Toasts (Croûte aux Morilles)
Croûte aux morilles Say it: kroot oh moh-REE
Croûte aux morilles is a rustic specialty from France's Franche-Comté region, where spring morels are simmered in cream and wine and spooned over toasted country bread. The dish is traditionally served in early spring, when fresh morels appear, but dried morels make it a year-round favorite. The toasted bread soaks up the earthy, nutty mushroom sauce, while a golden Comté crust adds richness. It is comforting, deeply savory and simple enough for a home kitchen, yet special enough for a holiday table.
Morel Cream Toasts (Croûte aux Morilles)
Croûte aux morilles
Pronounced kroot oh moh-REE
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the morel cream
For the toasts and topping
Method
If using dried morels, soak them in the 2 cups (480 ml) warm water for 30 minutes. Lift them out, rinse well under running water to remove grit, and strain the soaking liquid through a fine sieve; reserve 1/2 cup (120 ml). If using fresh morels, trim the stems, rinse quickly, and pat dry.
Have a 9 by 13-inch (23 by 33 cm) baking dish ready. Melt 2 tbsp (28 g) of the butter in a large skillet over medium heat and fry the bread slices in batches until golden and crisp on both sides, 2-3 minutes per side; set aside.
In the same skillet, melt the remaining 4 tbsp (57 g) butter over medium heat. Add shallots and cook, stirring, until soft and translucent, 4-5 minutes. Add morels and cook until tender and lightly browned at the edges, 5-7 minutes; season with 1/2 tsp salt and 1/4 tsp pepper.
Pour in wine and simmer until nearly evaporated, 2-3 minutes. Add the reserved soaking liquid or stock and simmer 3 minutes. Stir in cream and nutmeg, then simmer gently until the sauce coats the back of a spoon, 5-8 minutes; taste and adjust salt and pepper.
Arrange toasted bread in the baking dish, overlapping slightly. Spoon morels and sauce evenly over the bread and scatter Comté on top.
Bake at 375°F (190°C) until cheese is melted and bubbling and the edges are golden, 12-15 minutes. If needed, broil 1-2 minutes for a deeper crust. Rest 5 minutes, sprinkle with parsley and serve.
Regional variants
Some cooks add a splash of vin jaune to the cream and serve the dish in individual ramekins; others fold a little grated Comté into the sauce before baking.
Cook's notes
- Strain the morel soaking liquid carefully; grit settles at the bottom, so leave the last spoonful behind.
- Keep the cream at a gentle simmer rather than a hard boil so the sauce stays smooth.
- Dried morels vary in intensity; taste the sauce before baking and adjust salt and cream as needed.
Serve with
A crisp green salad and a glass of Jura white or vin jaune.
Make ahead and storage
The morel cream can be cooked up to 1 day ahead and refrigerated; assemble and bake just before serving.
