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Servings: 4 As a Starter Prep Time: 20 minutes plus overnight infusing and morel preparation Cook Time:15 minutes Total Time:35 Minutes


  • 1/2 bunch tarragon
  • 300ml crème fraîche
  • 350g fresh morels
  • 1 shallot, peeled and finely diced
  • 20g unsalted butter
  • 2 tablespoons fresh vegetable stock
  • Sea salt and fresh ground pepper

For the parmesan crisps

  • 4 heaped tablespoons finely grated parmesan



The day before fill a bowl with cold water, toss the mushrooms in batches and agitate them in the water for a few seconds. Lift them out of the water and repeat the process 2-3 times, working quickly until the water is clear. Place the morels on a tray lined with kitchen paper and allow them to dry in the fridge overnight. The next day remove and discard the morel stalks.

Also the day before spoon the crème fraîche into a bowl. Chop half the tarragon and stir it into the crème fraîche, cover and leave in the fridge overnight.


The next day sieve the crème fraîche to remove the tarragon. Place the crème fraîche in a small saucepan over a gentle heat until it has thickened and reduced by half.


Make the parmesan crisps. Take a non stick baking sheet that will fit under the grill. Preheat the grill to medium. To make a uniform round shape, use a plain round biscuit cutter as a guide. Put 1 tablespoon of parmesan in the biscuit cutter and press down to cover the inside of the ring, repeat with the remaining 3 tablespoons of parmesan until you have 4 rounds of cheese. Place under the grill for around 3 minutes until they start to go golden. They burn very easily so keep an eye on them. Leave to cool slightly and remove carefully with a palette knife onto a wire rack until ready to serve.


Add the butter to a fry pan and when foaming add the shallots, lower the heat and gently sweat the shallots for 1-2 minutes taking care not to colour them.

Add the morels and stock, cover and cook over a gentle heat for 2 minutes. Add the crème fraîche and cook for another 2 minutes, stirring a couple of times to coat the morels in the sauce. Season to taste.


Chop remaining tarragon. Divide the morels between four bowls, spoon over the sauce and scatter over the tarragon. Serve with a parmesan crisp.