Mushroom dessert "Franche-Comte"

In the recipe originated from Franche-Comte, spot aboriginal mushrooms morilles (or morels), growing in fir forests, are used. But our recipe lets you to experiment with any mushrooms, and have a remarkable result.

If cooking for 4 person, take: 400 g. of fresh or 40 g. dried mushrooms, 2 onions (or shallots, which is slightly better), 15 g. of butter or vegetable oil, salt and pepper according to your taste.

To make sauce, take: 150 g. of sour cream, a third part of the glass of milk, 30 g. of butter, 30 g. of flour, a fourth part of the glass of broth (which you boiled your mushrooms in) and a third part of the glass of beef stock, bread for toasts.

Cooking the mushroom dessert

On the day before cooking the dish, soak the dried mushrooms in slightly warm water. To begin cooking, drain the mushrooms (save soaking water) and rinse them under clean water. Carefully pour out top portion of saved soaking water to boil mushrooms in for 5 min. Then put in the saucepan onions and boil 5 min. more.

Cooking the sauce

Melt the butter in a shallow open frying pan, gently and evenly pour flour in. Fry lightly, stirring all the time, till the flour become lightly brown. Pour in the beef stock, the mushroom broth, the milk and, after bringing to boil, add the sour cream, while continue stirring.

Continue cooking the dessert

Put some butter or oil in a frying pan, and then add finely chopped onion from the mushroom broth. Simmer for 4 - 6 minutes. Together, make fried sliced bread (fried with oil) or toasts.

Serving

Serve with fried bread.