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Ingrédients :
100 grammes de morilles séchées réhydratées dans 50 cl d’eau tiède
50 grammes de beurre
2 Echalotes
20 cl de vin blanc sec du type Savagnin ou vin jaune (facultatif)
25 cl de jus de trempage
1 litre de crème fraiche à 30%
½ cuillère à soupe de jus de veau en poudre
Sel et poivre
Maïzena 1 cuillère à café dans 1 cuillère a soupe d’eau de maïzena
3 tranches de pain grillé par personnes
Préparation :
Faire tremper les morilles dans 50 cl d’eau tiède pendant 30 minutes minimum. Rincer afin d’enlever toute les impuretés. Filtrer le jus de trempage.
Faire fondre le beurre dans une casserole.
Epluchez et faire suer les échalotes émincées.
Ajouter les morilles, faire suer pour rendre toute leur eau.
Déglacer avec le vin blanc (facultatif).Réduire presque à sec.
Ajouter le jus de trempage des morilles séchées, laisser réduire presque à sec.
Ajouter la crème fraiche, porter à ébullition. Assaisonnez.
Ajouter le jus de veau.
Laissez mijoter 30 minutes à feux doux. Vérifier l’assaisonnement.
Lier avec la Maïzena si besoin.
Servir avec un blanc sec, accompagné de pains grillés.
Recette élaborée par un chef cuisinier du Haut-Doubs pour Champi-Extra.com
