Ingredients for 6 servings:

• 60 g (2 oz) dried morels or 600 g (20 oz) fresh mor
• 2 large shallots,
  
• 20 g ( 1 1/2 Tbsp) butter,
  
• salt and pepper

    For the sauce:

• 20 cl (1 small cup) heavy cream,
  
• 10 cl (1/2 cup) milk,
  
• 50 g (4 Tbsp) butter,
  
• 40 g (1/3 cup) flour,
  
• 30 cl (1 1/4 cup) morels cooking broth,
  
• 10 cl (1/2 cup) veal stock,
  
• 6 slices of crusty country bread,
  
• Oil or butter

Preparation Steps:

1. Soak the dried morels in lukewarm water the day before.

2. Next day, drain the morels, reserving 3/4 of the soaking water (the bottom portion should not be used). Rinse them thoroughly in the sieve, under running cold water.

3. Cook the morels in the soaking water 5 minutes, adding a whole peeled shalot, salt and pepper.

4. Prepare the sauce: Melt 50 g (4 Tbsp) of butter in a saucepan, sprinkle withflour. Cook for 5 minutes, stirring constantly. Pour in the morels cooking broth, the milk, the veal stock. Bring to a boil and add the cream.

5. Melt 20 g (2 Tbsp) of butter in a frying pan and saute the morels with a finely chopped shallot. Cook for a few minutes before adding them to the sauce. Simmer for a few minutes.

6. Meanwhile, fry some slices of bread (quartered) in oil or butter to make some croutons. Serve the morels in preheated individual plates with the croutons.

Wine Pairing Tips: 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!