For 4 people
For 4 people
Start by soaking the dried morels in warm water.
Place them in a saucepan with chicken stock and cook for 5 minutes, keeping the cooking juices.
Melt 30g of butter, add the flour, and stir for 2 minutes. Pour in the cooking juices, then add the cream and simmer.
Heat 20g of butter and fry the morels with the chopped shallot for 5 minutes. Season with salt and pepper.
Add the morels to the sauce and simmer for 10 minutes.
Brown the slices of country bread with 50g of butter. Arrange the morels in cream sauce and serve with the bread.
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