Morel Toasts

By khojnicki

Ingredients

• 1 lb fresh morel mushrooms
• 2 tbsp unsalted butter
• 2 tbsp EVOO
• Kosher salt
• 2 medium shallots, finely chopped
• 2 tsp fresh thyme
• 1/2 c creme fraiche
• 1 tbsp fresh chopped flat leaf parsley
• Freshly ground black pepper
• 18 slices baguette
• 1/4 c freshly grated parmesan reggiano cheese

Details

Servings 6

Preparation

Step 1

Split the mushrooms lengthwise and gently clean with a damp cloth or a paring knife so remove any dirt or dark spots. Cut off any tough stems. If the mushrooms appear muddy, quickly dip them into a large basin of water and drain. Leave small, bite size mushrooms whole, quarter or halve larger mushrooms.

Melt 1 tbsp of the butter with 1 tbsp of the oil in a straight sided saute pan over medium high heat. Add the mushrooms and a generous pinch of salt, and cook, stirring frequently, until any liquid has evaporated and the mushrooms are nicely browned, 5-8 mins. Remove the pan from the heat and transfer the mushrooms to a cutting board. Let them cool slightly and chop them coarsely.

Return the pan to medium heat and add the remaining 1 tbsp butter and 1 tbsp oil. When the butter has melted, add the shallots, thyme and a pinch of salt. Cook, stirring, until the shallots are tender and lightly golden, about 3 mins. Return the mushrooms to the pan, stir in the creme fraiche, and cook, stirring to coat the mushrooms with the creme fraiche. Stir in the parsley and season with salt and pepper. Remove from the heat and hold in a warm spot.

Shortly before serving, position an oven rack about 6" from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1-2 mins. Flip and toast the other side, about 1 min. Spread the warm mushroom mixture on the toasts, sprinkle some of the cheese on top and serve.