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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Morels “A la Normande” With Black Spring Truffle.

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wild morel mushrooms with black truffles

This is one of the most decadent ways I have ever prepared morels. The inspiration for this recipe came from reading up on morel’s in one of my favorite books: Mushrooms Demystified, by David Arora. In the section on morels, he says:

” I request you, generous reader, to deliver any and all morels you find to my doorstep. Then, while I am savoring the superb flavor of croutes aux morilles a la normande, you can bask in the altruistic satisfaction that comes from contributing to science”

Technically speaking, we could call a dish “A la Normande”  if it used some of the following ingredients that celebrate Normandy:

  1. A protein (such as fish) served with sauce normande and garnished with shellfish or truffle
  2. Something cooked in cream
  3. Cooked with cream and cider, which Normandy is also famous for

Legendary french chefs Escoffier and Paul Bocuse give recipes for normandy sauce including cream, a reduction of stock, and then a thickening liason involving egg yolks. It would make a wonderful sauce, no doubt. The actuality of someone attempting and succeeding such a sauce at home without years of professional kitchen experience making putsy and tempermental sauces, is near impossible. For all intensive purposes, you can get a similar result at home that is infinitely easier to work with by simply using cream.

You don’t have to use the truffles here, but they are an amazing addition, you could substitute a tsp of canned truffles instead, or use a tsp or so of truffle oil to get a similar effect.

wild morel mushrooms with black truffles
Print Recipe
5 from 1 vote

Morels "A la Normande" with Black Spring Truffle

Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Snack
Cuisine: French
Keyword: Black Truffle, morel mushrooms
Servings: 2

Ingredients

  • 4  slices toast crusts removed and cut into circles with a ring mold or glass
  • Soft unsalted butter as needed
  • 4 oz fresh morels or 1 ounce dried
  • Kosher salt and pepper
  • 1 cup cream
  • Fresh lemon juice
  • 1 teaspoon 1/4 inch diced shallot
  • Fresh chives sliced
  • Fresh black truffle shaved, about 1/4 ounce (Optional)

Instructions

  • Clean your morels by dipping them quickly into a sink of cold water to remove any and all grit. Allow them to dry for ten minutes or so on paper towels before cooking. If they are very dirty, cut them in half and wash.
  • Spread each piece of toast with soft butter, then cook in a pan until golden.
  • Saute the shallot in a tsp of butter in a saute pan until the shallot is golden in color and lightly colored, but not burnt.
  • Add the morels to the pan, reduce the heat, and cook until their water starts to come out, season the morels with a pinch of salt. When the morels have given up their juice, add the cream. Continue cooking the morel sauce on medium low heat until it is nice and thick (about 5 min) and coats the back of a spoon, then check the seasoning for salt. Lastly, squeeze in 2 tsp of lemon juice, swirling the pan to incorporate quickly.
  • Place a piece of toast on each of 4 small plates, top each with 2 tbsp of morels and sauce, garnish with the truffles and chives, then serve.

 

More 

Forager’s Guide to Morel Mushrooms

Related

Previous Post: « Stinging Nettles: Harvesting, Cooking and Recipes
Next Post: Crunchy Pickled Fiddlehead Ferns »

Reader Interactions

Comments

  1. Patricia

    March 24, 2021 at 2:15 pm

    5 stars
    Fantastic! Straightforward creamy very tasty. Thank you!

    Reply

Trackbacks

  1. Recettes aux morilles – Cuisine-nature says:
    May 1, 2020 at 12:41 pm

    […] Morilles à la normande à la truffe noire […]

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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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