MORELS AND COMTE ON GRILLED TOASTCROUTES AUX MORILLES
MORELS AND COMTE ON GRILLED TOASTCROUTES AUX MORILLES
Servings
8
Servings
8
Ingredients
Instructions
  1. Combine the morels with 2 cups (500ml) water in a medium-sized saucepan. Bring to a boil over high heat, then allow to cook away vigorously, uncovered, until the liquid is reduced by half. This will take about 20 minutes. Remove the morels with a slotted spoon. Strain the liquid through a double thickness of dampened cheesecloth. Return the morels to the reduced liquid, and reserve.
  2. Preheat the broiler.
  3. Combine the morels and their liquid, the fresh mushrooms, and the creme fraîche in a medium-size saucepan, and cook over medium heat until about half the liquid has been absorbed. The mixture should be thick and creamy, not dry.
  4. Toast the bread on both sides.
  5. Add the cheese to the mushroom mixture and cook, stirring constantly, just until the cheese has melted and is incorporated into the mixture. Season with salt and pepper.
  6. Spread a generous portion of the mushroom and cheese mixture onto each piece of toast, sprinkle liberally with chives, and broil just until hot and bubbling. Serve immediately.