If you have the good fortune to know a morel spot, and if you have the good fortune to have a quality butcher, then you know what I'm talking about. And when March arrives, you'll be seized by quite an obsession. Well, I say March, but depending on where you are, it might be April, or even May, it doesn't really matter! The moment comes when you can think of nothing but sautéed bacon with morels! So you come back from the surrounding woods with your basket of morels.

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Ingredients for 4 servings

servings
  • 2.2 lb (1 kg) fresh morels
  • 1/2 onion or 1 shallot
  • 8 thick slices (4 mm) of smoked bacon
  • 2 glasses dry white wine
  • 1 small pot of crème fraîche
  • 1 knob of butter
  • Salt, pepper