Foraging Guide for Wild Mushrooms

From the Publisher:

Chai Baked Apples with Candy Cap Sabayon Wild Rice and Mushroom Burger Oven-Baked Brie with Rosemary and Thyme Chanterelles Craterellus Leek Galette Porcini Reuben Matsutake Tom Ka Soup Morel Red Wine Sauté with Pasta Yellowfoot and Pork Wontons

Creamed Morels on Toast:

Morels are delicious in any cooking method, but when combined with a bit of cream and tarragon, this small, savory bite takes it to the next level. In a sauté pan, melt 2 tablespoons of unsalted butter over medium-low heat. Add 1 minced shallot and cook for a few minutes until translucent, then add 2 cloves of minced garlic. Deglaze the pan with 1/2 cup of white wine and reduce the mixture until it's almost dry.

Next, add 2 cups of rehydrated, sliced morels and stir to coat them in the mixture. Pour in 1 cup of heavy cream and increase the heat to bring the mixture to a simmer. Reduce the sauce until it coats the back of a wooden spoon, then season with salt to taste.

While the morel mixture is reducing, toast slices of baguette. Just before serving, stir in 2 teaspoons of minced fresh tarragon. Spoon the creamed morels over the toasted bread and serve immediately. This small but flavorful dish is the perfect way to showcase the delicate taste of morels.

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