Creamy Mushrooms On Toasted Country Bread
- 3/4 pound dried Morel mushrooms trimmed, cleaned, and sliced
- 1/2 cup hot water
- 3/4 pound button mushrooms trimmed, cleaned, and sliced
- 1 cup white wine preferably
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- Sea salt to taste
- Freshly-ground black pepper to taste
- 8 large freshly-baked crusty bread slices (abt 6" by 4")
- Fresh chervil sprigs for garnish
Place the sliced mushrooms in a medium-sized skillet and pour the wine over them. Place over medium-high heat. Bring the wine to a boil, stirring from time to time. Cook the mushrooms in the wine until all but one tablespoon or so of the wine has evaporated. The mushrooms should still be moist. This process should take about ten minutes.
Lower the heat to medium and add the butter to the skillet. Stir until it's completely melted. Sprinkle flour over the mushrooms and continue to stir for about two minutes. The flour should be completely mixed with the mushrooms. Gradually add the hot water, a small amount at a time, stirring constantly to mix with and thin out the flour. Continue stirring and cooking until the sauce starts to thicken. Stir in the cream and continue cooking until thickened and incorporated with all the ingredients. The mushrooms should be tender but not completely limp. Taste for seasoning.
While the mushrooms are cooking, toast the bread on each side until golden brown. Place two pieces of the toast on each of the four plates. Pour approximately equal amounts of mushrooms and sauce over the toast. Garnish with chervil and serve while still piping hot.
This recipe yields 4 servings.