Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche

Name: Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche
Ingredients: 1 tablespoon tarragon leaves; 1 tablespoon chervil sprigs; 2 tablespoons flat-leaf parsley leaves; 2 tablespoons 1/2-inch-snipped chives; 3/4 pound fresh morels, stems trimmed and cleaned (see page 32); 5 tablespoons unsalted butter, softened; 1 teaspoon thyme leaves; 1/2 cup sliced shallots; 1 cup mushroom, vegetable, or chicken broth; Three 3/4-inch-thick slices brioche; 1/2 cup heavy cream; 6 tablespoons crème fraîche; Kosher salt and freshly ground black pepper

January 24, 2012

Morels are to spring what tomatoes are to summer: they epitomize the season. Their spongy texture and funny pine-cone shape give these wild mushrooms unmistakable personality. In order not to mask their delicious earthy flavor, morels are best when prepared simply. In a French kitchen, morels are often cooked with cream. And as with so many traditional pairings, when you taste the combination you understand why it’s a classic. Here the morel ragoût is bound with a little cream, spooned over toasted slices of brioche, and topped with dollops of crème fraîche. The soft herbs are left whole; when you bite into them you get a big burst of flavor.

Recipe notes

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