Author Notes
Spring is a season where comfort foods reign. It is not uncommon even in Spring for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot, but, there is absolutely NOTHING on the planet as comforting to me as a soul-satisfying creamy mushroom topped ciabatta. —bellini
Ingredients
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1
loaf ciabatta bread or bruschetta loaf
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1/2 pound
morel mushrooms, ends trimmed
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1 or 2
small garlic cloves, minced
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2
small shallots, minced
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2 tablespoons
dry white wine or white vermouth
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1/4 cup
or more heavy cream
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1 tablespoon
fresh chopped chives or scallions
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1 tablespoon
minced fresh herbs (parsley, chervil or savory)
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Coarse sea salt such as fleur de sel or Maldon, for garnish.
Directions
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Cut the bread into 1–1.5-cm thick slices. Heat a ridged skillet and grill the bread slices on both sides until lightly toasted (you don’t need to use any oil). Keep to one side.
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Using a pastry brush or a clean cloth, brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces if large. If they are small keep whole.
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Melt the butter in a large skillet over medium-high heat. When the butter foams add the garlic and shallots and sauté until they soften and just begin to colour, approximately 3 minutes. Reduce the heat to low and add the morels and cook, stirring, for 2 minutes. Add wine, chives and herbs, cover, and cook for 3 minutes more until the wine has bubbled away in the pan.
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Lower the heat and add the cream and simmer until slightly thickened, 2 minutes longer. How much cream you use depends on how rich and creamy you want the dish to be.
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To serve, place the bread onto a plate and spoon over the warm creamy mushrooms.Sprinkle with additional chives, garnish with sea salt, and serve immediately.
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