Old Timber Outdoors
Halved morels in shallot cream on a thick slice of toast
Illustration
All recipes Morel mushrooms

Morels in Cream on Toast

Fresh morels sautéed in butter with shallot, finished with cream and spooned over toast.

4 servings20 min hands-on30 min total

Stove and oven or campfire · Appetizer, Breakfast

Skill: Some experience

Untested draft

Ingredients

  • 8 ozMorel mushrooms, halved and cleaned
  • 3 tbspButter
  • 1Shallot, minced
  • ½ cupHeavy cream
  • 4 thick slicesRustic bread, toasted
  • Salt, to taste
  • Black pepper, to taste

You'll need

Stovetop.

Leftovers

Serve hot. Store fresh morels refrigerated at 40°F or below before cooking.

Method

  1. Melt the butter over medium-high heat. Add the morels in a single layer and cook, stirring occasionally, until they release their liquid and it cooks away, at least 10 minutes. They should be cooked through, never crisp-raw in the center.
  2. Add the shallot and cook 2 minutes.
  3. Pour in the cream and simmer until it coats a spoon. Season with salt and pepper.
  4. Spoon over the toast.
Cook to No safe time or temperature is establishedNever eat morels raw. Cook thoroughly. FDA: cooking can reduce risk, but there is no guarantee of safety.
  • Wild Table does not identify mushrooms. Use only morels identified by a reliable route.
  • Halve each morel lengthwise to check for a hollow interior and rinse out grit.

Food safety sources