I hope you had an amazing time during the holidays and that 2018 is starting well for all of you! It was great to be able to rest a little and enjoy time with family, friends and eat delicious food during this time. Now I am back with a lot more recipe ideas for the new year! Today’s recipe is an easy but delicious appetizer made with morel mushrooms and puff pastry. For those who are not familiar with morel mushrooms, they are a very fragrant type of mushrooms that have such a unique flavor. They are expensive compared to regular mushrooms but they are really delicious and if you’re celebrating any special occasion, then that’s a perfect time to use them!
Where I’m from in Franche-comté, morels are very popular mushrooms and many traditional recipes use them. This appetizer recipe is inspired from a dish we make, called “croûte aux morilles”, which is a creamy and cheesy morel sauce spread on bread and broiled. This is such a delicious dish and I figured that I could make my own version in a fancier way, using puff pastry shells instead of bread. This is such a creamy and rich appetizer with a strong flavor of morels and it’s a pure delight for any gourmet or food lovers. This is also a quick and easy recipe to make so don’t be afraid to give this a try!
Let’s start cooking!
- 6 puff pastry shells (vol au vent)
- 15 g dried morels
- 1 shallot
- 1 tbsp flour
- 20 cl whipping cream
- 10 cl chardonnay
- 1 tbsp butter
- grated comté cheese
1- Soak the dry morels in warm water for about 2h. Once the 2h have passed, cut the morels in half and rinse under water to get rid of any remaining dirt. Dry well with paper towel and reserve on the side.
2- Place your puff pastry shells in the oven and bake as indicated on the package. Let the shells cool down while making the filling.
3- Dice the shallot. In a pot, melt the butter and cook the diced shallot until soft then add the morels and cook for about 5 min.
4- Deglaze the pot with the chardonnay and let reduce to half. Mix the flour with water until the consistency is smooth and without clumps and add it to the pot. Mix well.
5- Add the cream and salt and pepper to taste. Let cook until the liquid reduce of about a quarter.
6- Pour the morel cream sauce into each puff pastry shells and top with some grated comté. If you cannot find comté you can use an aged gruyère or emmental cheese. Broil a couple second until the cheese is melted and enjoy!
This is a delicious appetizer that can be served on a bed of salad. This is such an easy and quick appetizer to make and if you like mushrooms you won’t be disappointed! Morels have such an amazing flavor that you will become addicted to them very quickly!
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.