|Preparation||Resting||Cooking||Start to finish|
|8 min.||1 hour||57 min.||2 hours 5 min.|
|1||Rehydrate 100 g dried morels, and set aside the mushrooms "jus" (juice) you got.|
|2||Melt 1 onion and 30 g butter in a large pan over medium heat.|
Chop 1 onion and cook in this oil-butter mix for 1 minute, then salt and pepper.
|3||Add the drained mushrooms, 1 glass dry white wine and 2 or 3 ladles of mushroom water.|
Cook the mushrooms in this mixture until all the liquid has evaporated.
|4||Pour 400 ml liquid cream over the mushrooms, salt and pepper once more, then leave uncovered over low heat to thicken.|
|5||Cut the bread into thick slices and butter.|
|6||Fry the bread until golden over high heat, starting with the buttered side.|
Heat the serving plates.
|7||Place a slice of fried bread on each plate. Tip: cut a hole in the middle of each slice with a cutter. You can then fill it with mushrooms more easily.|
|8||Divide the mushrooms in their cream sauce between the plates and serve immediately.|