Morel Crostini
A simple but smart ingredient list: leeks, thyme, parsley, morels, fresh goat cheese, lemon.
Harbingers of spring: a heap of precious morels (they're not as easy to find as cultivated varieties like creminis and shiitakes -- we got ours at Eataly but check your local farmers market...
This came from Eataly too -- a stately ring of pane pugliese. We oohed and ahhed, then pretended to wear it as a hat.
It's a good idea to check for critters lurking in the crevices of morels. We determined a high likelihood of critter inhabitation, so we gave them a chance to swim out. Not drown, swim.
Prep time. Merrill cuts that pane pugliese into crostini and Amanda slices leeks (but doesn't wash them first -- you'll see why in a minute).
We went for about a 1/2" crostino to stand up to a healthy amount of goat cheese and morels.
We sliced our morels in half and no further, to make the most of their cool waffle-y texture. And look, no critters!
Pat them dry well. No one likes a soggy morel.
Is there any sight more beautifiul?
Merrill gleefully tips the well-dried morels into their buttery bath.
The morels will get crisp and brown, then fresh thyme joins the party.
Here's our favorite leek-washing technique: slice first, then load into a colander and swish them around in a big bowl of water to get the grit off. Then just lift out the colander!
Nice and clean.
Leeks, chopped parsley, and lemon juice are added in for the last couple minutes to perk the whole thing up.
Pretty, right?
Not surprisingly, we love a thick bed of goat cheese.
Goat cheese and mushroomy goodness: they play together so nicely.
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A&M say: When we announced the mushroom contest, we were hoping someone would submit a recipe that really embraced the rich, loamy quality of morels -- rather than dousing them in cream or mixing them with other types of mushrooms. Waverly makes the most of these often exorbitant spring treasures by sauteing them in butter with lemon juice, leeks and herbs, and then topping homemade crostini with the morels and some soft goat cheese. This is simple, fresh cooking at its best. - A&M
Waverly says: When the morels arrive, I know that Spring has arrived as well. Although I choke when I see the price, morels are worth every penny. Here, they are simply sauteed in butter with leeks and parsley and a bit of lemon juice. You can use this delicious concoction many ways - inside an omelette, over pasta, or as a side to beef. Here, it is served on a toasted French bread. It is best shared among friends over a glass of wine. - Waverly
Serves 4-6
- 1 fresh baguette, sliced thin
- extra virgin olive oil
- 3 tablespoons butter
- 6 ounces fresh morels, cleaned and sliced lengthwise
- 2 teaspoons fresh thyme leaves
- 3/4 cups leeks, sliced thin, white and pale green parts only
- 2 tablespoons Italian flat-leaf parsley
- 1 teaspoon fresh lemon juice
- salt and freshly ground black pepper to taste
- goat cheese, to taste
- MAKE THE TOAST: Preheat oven to 350. Place sliced bread on a baking sheet. Brush each piece with olive oil. Bake until bread is lightly toasted, 10-15 minutes. Arrange toast on a serving tray.
- SAUTE MORELS: In a large skillet, melt butter over MEDIUM HIGH heat. Add morels and saute 2-3 minutes. Add thyme and season with salt and pepper. Saute until morels are tender, about 3 minutes.
- ADD LEEKS, LEMON JUICE, AND PARSLEY: Add leeks to mushrooms and saute until soft, 3-4 minutes more. Stir in the lemon juice and parsley. Season to taste with salt and pepper.
- ASSEMBLE AND SERVE: Pour mixture into a serving bowl and then place the bowl on top of the serving tray with the toast. Place goat cheese on the tray. Let everyone assemble their own crostini: smear a bit of goat cheese on toast, then top with a spoonful of morels.
- Your Best Mushrooms Contest Winner!
Tags: Cocktail Party







9 months ago momcooks
This was amazing! I served it as a run-up to Melissa Clarks' Really Easy Duck Confit and it was truly delicious (as was the duck!). I used fresh crimini mushrooms and reconstituted dried morels.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I've neglected to tell you that this is brilliant.
almost 2 years ago lorigoldsby
congrats! definitely worth the "price of admission"..an E ticket recipe :)
almost 2 years ago edamame2003
congrats and thanks for this recipe! i can't wait to try it--my farmers market told me 2 weeks til morels!
almost 2 years ago Helen's All Night Diner
Awesome, congratulations!
almost 2 years ago Sadassa_Ulna
Congratulations Waverly, I'm saving this one!
almost 2 years ago lapadia
Congratulations on your Delicious Win!!!
almost 2 years ago TasteFood
Congratulations on your win!
almost 2 years ago LocalSavour
YAY Waverly! Congrats on your delicious success!
almost 2 years ago wssmom
Congratulations on a wonderful recipe!
almost 2 years ago Waverly
Without going Sally Field on you, I will just say that I am very excited...and honored. I sure wish I could find more morels...they have vanished from the market.
almost 2 years ago healthierkitchen
Congratulations Waverly - sounds delicious!
almost 2 years ago nannydeb
Congratulations Waverly!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
The bright spring flavors here are lovely. Warm congratulations!
almost 2 years ago gingerroot
Congratulations, Waverly!
almost 2 years ago Sagegreen
Congrats, Waverly, on this win! Lovely recipe.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on your win with this stupendous recipe Waverly!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Well done, Waverly! Congrats!
almost 2 years ago inpatskitchen
Congratulations on the win! Well deserved!
almost 2 years ago Panfusine
totally well deserved win.. congratulations!!