In today's episode of Julie's Frenchy Cookbook on the mushroom route, you'll find the must-try recipe for a morel mushroom crust. It's a tasty and generous recipe to reproduce at home.

You can also find our other recipes here.

Ingredients (for 6 people):

  • 100 g dried morels
  • 1 large shallot
  • 5 cl dry white wine from the Jura (Savagnin)
  • 50 cl thick cream
  • 25 g of butter
  • 1 clove of garlic
  • Parsley
  • 6 thick slices of farmhouse bread


  • Cover the morels in a shallow dish with warm water and leave to rehydrate for at least 2 hours.
  • To begin, peel and finely chop a shallot, and melt it in a frying pan with the butter. Next, drain the morels and add them to the pan. Strain the juice through a coffee filter to remove any sand and impurities. Pour the white wine over the morels, allow it to evaporate, then add the garlic and half of the cream. Season with salt and pepper, stir well, and let it simmer over very low heat, covered, for 1 hour.
  • Add the remaining cream during cooking when the mixture has reduced well. Toast the bread and cut the slices lengthwise into 2. Serve the morels with the bread in individual soup tureens.

Julie's advice

For a less expensive but equally tasty recipe, opt for a mixture of dried forest mushrooms. You can also replace the Savagnin with a yellow wine.

You can also find all the Julie's Frenchy Cookbook programmes available on our streaming platform with the morel crust programme.