What to CookToast

Snagged Some Morels? Throw Them on Toast!

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some gold recipes from our community. Today, meet a bright, buttery way to celebrate the first of spring produce.


Waiting for morels with bated breath.
Waiting for morels with bated breath. Photo by Ty Mecham

Whether you fiercely forage acres of forests or simply survey the local farmers market, ’tis the season to hunt morels. For many, the nutty, earthy fungi are the first, fast-fleeting sign that spring has sprung.

Advertisement

When community member Waverly sees their perfectly imperfect honeycomb hats, she snaps them up.

“Although I choke when I see the price, morels are worth every penny,” she says.

Morels: Perhaps Not Mushrooms, But Still Fungi

Morels: Perhaps Not Mushrooms, But Still Fungi by Lindsay-Jean Hard

+
The 15-Minute Stir-Fry As Ready For Spring As You Are

The 15-Minute Stir-Fry As Ready For Spring As You Are by Hsiao-Ching Chou

+

Rather than dousing them in creamy sauces or batter (although both are roles where morels shine), Waverly sautés fresh, cleaned morels with butter, leeks, parsley, and a squeeze of lemon juice. Make sure to completely clean and dry your bounty before adding them to the pan. Their irregular grooves can grip grit.

Advertisement

What’s great about this dish is that the simple sauce doesn’t overpower morels’ delicate flavor, and works well with all sorts of dishes—omelets, pasta, steak, potatoes. But our favorite is this no-frills crostini with a swoosh of goat cheese. It commemorates spring as it should be: simple and fresh cooking at its finest.

5d2f09d1 c802 4539 8d9a ac876a048e9b  2018 0328 morel crostini 3x2 ty mecham 018

Morel Crostini

16ae6300 9ff8 4d79 92ca ce242875af48  logo fb Waverly
786 Save
Serves 4 to 6
  • 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
Go to Recipe

What’s your favorite way to eat morels?

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Mushroom, Community, Spring