morel mushroom toast

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Hey there! Thanks for all of the amazingly wonderful emails concerning the new look of my blog. It’s still a work in progress, but we are focusing our redesign on me becoming part of an awesome content network (very soon now…patience dahlings… 😉 I’m saying that to myself more than anyone… I have a problem with patience sometimes. I just get bouncy and excited and want things to happen now. I have to remind myself of the virtues of delayed gratification.) Hmpf.

So, on a different note, it’s my birthday week and today the celebration starts. Lunch at one of my favorite little hideaway spots in Stockholm Wisconsin with one of my BFFs. Such a cool atmosphere and delicious food… I will share a bloggy post all about it soon.

A couple nights ago we indulged in one of my favorite dinners… Simple, elegant, Morel Mushrooms on Toast. This is easy to put together. The hardest part will be locating fresh morels. I’m sorry to say, the dehydrated, reconstituted morels you can find at so many farmer’s markets here in the midwest just don’t cut it. I tried that a few years ago, and it was an expensive experiment. I think I paid upwards of $28 for a little jar of them. I’m tellin’ ya…not worth it.

What you need is either a secret place where you know they come up, or be a genius like my friend Shelly who just knows where to look for them (she found a pile of the black ones recently! Hi Shel!) or….you need a really good friend who shares his huge harvest with you. My friend Dave gave me a pound of the golden/yellow morels this year. I could hardly believe it. I teared up a little.

This is an easy dish to put together. Just toast some good, rustic bread or baguette. Butter it well. Saute a pound of morels in a few Tablespoons of real butter. Once the mushrooms release their juices, add a splash of white wine to the skillet. Cook until everything is warm and the juices have thickened a little. Pile the morels on the buttered toast, along with the juices. Salt and pepper to taste.



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