Creamy Mushrooms on Toasted Country Bread


  • 1 ounce dried morel mushrooms
  • 1 cup boiling water
  • 1 pound button mushrooms, trimmed and wiped clean, and thinly sliced
  • 1 cup buttery white wine, such as an Arbois or a light Chardonnay
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • One-half cup crème fraîche or heavy, non ultra-pasteurized cream
  • + 3 more ingredients
    • Sea salt and freshly ground black pepper
    • 4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread
    • Chervil sprigs, for garnish

1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid. 2. Place the morels and the button mushroom...

View full recipe at SpringPad


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