Make Ahead

Morel Crostini

by:
April 11, 2011
4
4 Ratings
Morel Crostini
Photo by Ty Mecham
  • Serves 4 to 6
Author Notes

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 sautéed in butter with leeks and parsley and a bit of lemon juice. You can use this delicious concoction many ways—inside an omelet, 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

Test Kitchen Notes

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 exorbitantly expensive spring treasures by sautéing 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 —The Editors

What You'll Need
Ingredients
  • 1 fresh baguette, sliced thin
  • 1 splash extra-virgin olive oil
  • 3 tablespoons butter
  • 6 ounces fresh morels, cleaned and sliced lengthwise
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup thinly sliced leeks, white and pale green parts only
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons Italian flat-leaf parsley
  • 1 package of goat cheese, to taste
Directions
  1. MAKE THE TOAST: Preheat oven to 350° F. Place sliced bread on a baking sheet. Brush each piece with olive oil. Bake until bread is lightly toasted, 10 to 15 minutes. Arrange toast on a serving tray.
  2. SAUTÉ THE MORELS: In a large skillet, melt butter over medium-high heat. Add morels and sauté 2 to 3 minutes. Add thyme and season with salt and pepper. Sauté until morels are tender, about 3 minutes.
  3. SEASON: Add leeks to mushrooms and sauté until soft, 3 to 4 minutes more. Stir in the lemon juice and parsley. Season to taste with salt and pepper.
  4. 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.
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Waverly
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

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47 Reviews

gcharker
gcharker May 14, 2022
Except for leaving out the thyme (not a fan and only had dried), I followed this recipe very closely and it was delicious! Big friend-pleaser, too. The leeks, butter and lemon really blended beautifully with morels' flavor, but didn't overpower. Soft chevre was perfect mid layer. Plus it's fun to build your own bites. Be sure to toast bread well.
 
Paul
Paul May 26, 2016
This recipe is beyond good......amazing blend of the ingredients.....we got some amazingly fresh morels from OR and local goat cheese.....a new absolute favorite!!!
 
momcooks
momcooks June 3, 2012
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.
 
boulangere
boulangere May 15, 2011
I've neglected to tell you that this is brilliant.
 
lorigoldsby
lorigoldsby April 29, 2011
congrats! definitely worth the "price of admission"..an E ticket recipe :)
 
edamame2003
edamame2003 April 28, 2011
congrats and thanks for this recipe! i can't wait to try it--my farmers market told me 2 weeks til morels!
 
Helen's A.
Helen's A. April 27, 2011
Awesome, congratulations!
 
Sadassa_Ulna
Sadassa_Ulna April 27, 2011
Congratulations Waverly, I'm saving this one!
 
lapadia
lapadia April 27, 2011
Congratulations on your Delicious Win!!!
 
TasteFood
TasteFood April 27, 2011
Congratulations on your win!
 
LocalSavour
LocalSavour April 27, 2011
YAY Waverly! Congrats on your delicious success!
 
wssmom
wssmom April 27, 2011
Congratulations on a wonderful recipe!
 
Waverly
Waverly April 27, 2011
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.
 
healthierkitchen
healthierkitchen April 27, 2011
Congratulations Waverly - sounds delicious!
 
nannydeb
nannydeb April 27, 2011
Congratulations Waverly!
 
boulangere
boulangere April 27, 2011
The bright spring flavors here are lovely. Warm congratulations!
 
gingerroot
gingerroot April 27, 2011
Congratulations, Waverly!
 
Sagegreen
Sagegreen April 27, 2011
Congrats, Waverly, on this win! Lovely recipe.
 
fiveandspice
fiveandspice April 27, 2011
Congrats on your win with this stupendous recipe Waverly!
 
mrslarkin
mrslarkin April 27, 2011
Well done, Waverly! Congrats!