Warm Morel Toast
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
Warm Morel Toast is my favorite mushroom recipe – hands down. The nutty flavor of morels with wine and herbs is full of savory flavor. Paired with fresh arugula and brie on sourdough perfect every bite. I’m so in love with this recipe that I could eat it for any meal. It’s the perfect bite to have with brunch!
I like to cook my morels this way before freezing if I’m faced with a large haul. When thawed and reheated, you keep a lot of flavor as well as texture. You can roast the thawed mushrooms in the oven and they’re ready to go straight from the pan to some toasted bread.
Start by preheating the oven and warming olive oil in a cast-iron skillet. Any heavy bottomed, oven-safe pan will work. Toss in the cleaned, halved morels along with the thyme and rosemary. Season with salt and pepper and splash in white wine. Cook until the mushrooms have released their water and some of the alcohol in the wine has burned off. Drop in butter and transfer the pan to the hot oven and roast until browned.
While the morels are roasting, heat a pan over medium heat to toast the sourdough. Spread unsalted butter on both sides of each sourdough slice. Cook in your heated pan until each side is golden brown and crispy. Once crispy, use a whole, peeled garlic clove and rub the toast on the top side. To finish the warm morel toast, layer brie and arugula on the sourdough and then, once the mushrooms are done, top off with the morels. Enjoy!
Enjoy!