Croute Aux Morilles
Croutons with Morel Mushroom
Morels (known as morilles in France) are delicate and flavorful mushrooms that grow at the feet of fir trees and are considered to be one of the finest. While in season (mid-May to mid-June) morels are enjoyed fresh. The remainder of the year, freeze-dried morels can be used, specially in this recipe when they are cooked in an unctuous cream sauce. They are served with thin slices of bread, previously toasted in an oven.
Croute Aux Morilles and Wine
As one of the more refined ingredients of the Jura gastronomy, morel mushrooms are traditionally paired with the region's flagship Vin Jaune from Château-Chalon. The characteristic earthiness of these wines works beautifully with the intensely flavored mushrooms, while the soft texture delicately accompanies the cream sauce on the finish.
Another interesting wine pairing for this particular dish however, is a slightly fuller bodied, oak aged Chardonnay. This match emphasizes the buttery, toasted elements of the dish, and offers a more intense gustatory experience!
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