Saveur

Photo: Russell Kaye

35–40 small fresh morels
2 tbsp. butter
2 tsp. finely chopped, peeled shallots
1 tbsp. Madeira
1 cup heavy cream
4 pieces of white sandwich bread
1 tsp. arrowroot
Salt and freshly ground black pepper
Finely chopped fresh parsley

1. Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes.

2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes.

3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4 small plates.

4. Dissolve arrowroot in 1 tbsp. water in a small bowl. Stir mixture into mushroom sauce, season with salt and pepper, and simmer until sauce thickens, 1–2 minutes. Spoon over toast. Garnish with parsley and serve.

SERVES 4

This article was first published in Saveur in Issue #19