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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
Serves 2 - 4
- 1 loaf ciabatta bread or bruschetta loaf
- 1/2 pound morel mushrooms, ends trimmed
- 1 or 2 small garlic cloves, minced
- 2 small shallots, minced
- 2 tablespoons dry white wine or white vermouth
- 1/4 cup or more heavy cream
- 1 tablespoon fresh chopped chives or scallions
- 1 tablespoon minced fresh herbs (parsley, chervil or savory)
- Coarse sea salt such as fleur de sel or Maldon, for garnish.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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