by Gwen Bessot, Photos by Bois de la Biche
It is that time of the year again: leaves are turning yellow, the weather is cold, the blankets are out on our couches and all we want with this weather is to cook comfort food and share it with our loved ones. “Croûte aux Champignons” is a tradition in my family that we make every year when the mushrooms start to grow in the forests.
What You'll Need
Serves 4
- 1⁄4 cup shallots, chopped
- 2 tablespoons butter
- 800g of Parisian mushrooms (You can use any mushrooms you like: porcini, morels, chanterelles, Paris, or button mushrooms)
- 1 handful of dehydrated morels
- Salt
- Pepper
- 30g of flour
- 1dl dry white wine
- 1dl ounces cream
- 4 slices bread, a hearty country bread is best
What You'll Do
The day before:
- Pour the morels into water and wash them three to four times until there is no sand left inside them.
On the day:
- Don’t rinse the mushrooms, they have already a lot of water. Just clean them with household paper and chop them
- In a pan, melt the butter and add the shallots, cook until softened, but not brown. Add the flour and the white wine.
- In another pan, brown the mushrooms (Paris + morels) with some butter, and season with salt and pepper to taste.
- Add them to the first mixture. Cover and cook over low heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the cream, stir, and let simmer for a few minutes, until thickened.
- Toast the bread, and top with the mushroom mixture. Serve immediately.
©Bois de la Biche
Well, it is time to “casser la croûte” with your family or friends. Bon appétit!
