Morel Mushroom Toasts

Morel Mushroom Toasts
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  • 4 (½-inch-thick) slices country bread, such as pain au levain
  • ¼ cup crème fraîche
  • 1 tablespoon freshly squeezed lemon juice (from about ½ medium lemon)
  • 1 tablespoon champagne vinegar
  • 1 tablespoon Cognac
  • ¼ cup finely chopped shallots (from about 2 medium)
  • 2 tablespoons unsalted butter (¼ stick)
  • + 6 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 1 tablespoon finely chopped fresh thyme or savory leaves or a combination
    • 3 medium garlic cloves, thinly sliced
    • 1 tablespoon extra-virgin olive oil, plus more for brushing on the bread
    • 1 pound fresh morel mushrooms

Heat the oven to 400°F and arrange a rack in the middle. Discard any moldy mushrooms, trim the bottoms of the stems, and cut away any discolored spots. Soak the mushrooms in several changes of cold water to remove any grit. Drain and pat dry with paper towels. Cut into 1/4-inch pieces and place...

View full recipe at Chow


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