Warm Morel Toast
Total 15 minutes
Active 10 minutes
Serves 4
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Sautéed morels with fresh arugula and brie over crispy slices of sour dough bread. Perfect for brunch! Enjoy!
Ingredients
- 2 tbsp olive oil
- ½ lb morels (halved)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- salt & pepper (to season)
- 2 tbsp dry white wine
- 4 tbsp unsalted butter (separated)
- 4 slices thick, sourdough bread
- 1 garlic clove (whole, peeled)
- ½ cup Brie
- small handful of arugula
Directions
- Preheat oven to 425°F
- In a cast-iron skillet, or any ovenproof skillet, heat olive oil over medium-high heat
- Add morels, thyme, and rosemary
- Season with salt and pepper and add wine Sauté for 2-3 minutes
- Add half of the butter and move pan to hot oven and roast until morels are browned. About 5 minutes
- While the morels roast, spread butter over both sides of the sourdough and crisp in a pan over medium heat until golden brown
- Rub the toast with the garlic clove, top with Brie and a arugula
- Remove morels from the oven, place on top of arugula and spoon some of the pan juices over the toast to enjoy