Morel Crostini

April 11, 2011

Test Kitchen-Approved

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

Food52 Review: 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&MThe Editors

Serves: 4 to 6

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
In This Recipe

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.

More Great Recipes:
French|Goat Cheese|Leek|Lemon Juice|Mushroom|Parsley|Thyme|Vegetable|Sauté|Make Ahead|Serves a Crowd|Spring

Reviews (46) Questions (1)

46 Reviews

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 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. <br />
 
boulangere May 15, 2011
I've neglected to tell you that this is brilliant.
 
lorigoldsby April 29, 2011
congrats! definitely worth the "price of admission"..an E ticket recipe :)
 
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. April 27, 2011
Awesome, congratulations!
 
Sadassa_Ulna April 27, 2011
Congratulations Waverly, I'm saving this one!
 
lapadia April 27, 2011
Congratulations on your Delicious Win!!!
 
TasteFood April 27, 2011
Congratulations on your win!
 
LocalSavour April 27, 2011
YAY Waverly! Congrats on your delicious success!
 
wssmom April 27, 2011
Congratulations on a wonderful recipe!
 
Author Comment
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 April 27, 2011
Congratulations Waverly - sounds delicious!
 
nannydeb April 27, 2011
Congratulations Waverly!
 
boulangere April 27, 2011
The bright spring flavors here are lovely. Warm congratulations!
 
gingerroot April 27, 2011
Congratulations, Waverly!
 
Sagegreen April 27, 2011
Congrats, Waverly, on this win! Lovely recipe.
 
fiveandspice April 27, 2011
Congrats on your win with this stupendous recipe Waverly!
 
mrslarkin April 27, 2011
Well done, Waverly! Congrats!
 
inpatskitchen April 27, 2011
Congratulations on the win! Well deserved!
 
Panfusine April 27, 2011
totally well deserved win.. congratulations!!
 
hardlikearmour April 27, 2011
Congrats, Waverly! This is a gorgeous recipe and a well-deserved win!
 
ADRIENE April 24, 2011
This looks heavenly!
 
Oui, C. April 23, 2011
Morels ARE precious, which is why if you are lucky enough to score some lovely fresh ones, you should put them to their highest and best use in a recipe just like THIS ONE. Well done, Waverly! - S
 
mrslarkin April 22, 2011
Well done, Waverly, and congrats!!
 
Author Comment
Waverly April 21, 2011
First off, the photograph is gorgeous. Thank you, Food 52. I am now craving morel crostini. Morels are a tad frustrating - the supply is spotty and they are very expensive. I am a huge fan of them all the same. If you want, you can substitute most any mushroom in this recipe.
 
Sagegreen April 21, 2011
Congrats on being a finalist. I love the lightness of your recipe.
 
fiveandspice April 21, 2011
Oh mama Mia! If I could afford this would be what I would eat EVERY day. I adore mushrooms on toast and morels are the very best!!!
 
Author Comment
Waverly April 21, 2011
Well said!
 
Bevi April 21, 2011
Congrats Waverly! This looks lovely.
 
dymnyno April 21, 2011
These are my all time favorite mushrooms. This year I haven't seen many around here. (did you know that they are known as the fire mushroom because they proliferate after a fire, like a forest fire.)
 
hardlikearmour April 21, 2011
Waverly, this sounds like a fantastic recipe! My family would go morel hunting every spring, so I have a specially fondness for the morel. My mom absolutely loves morels, and I hope to make this for her soon! Congrats on a well-deserved finalist nod.
 
boulangere April 21, 2011
I agree with Amanda and Merrill - the less done to them the better. Your range of spring flavors is lovely. I can practically taste them from the photo. Congratulations!
 
Lizthechef April 21, 2011
This is a beautiful recipe. Fresh are the only way to go, I think, and worth every penny.<br />
 
lapadia April 21, 2011
Congrats, waverly!
 
gingerroot April 21, 2011
This sounds amazing. Congrats on being a finalist, Waverly!
 
Midge April 21, 2011
This looks fantastic Waverly. Congrats!!
 
Panfusine April 21, 2011
This would be the perfect dish to get 'non-shroomies' like me hooked on mushrooms...<br />congrats on the nomination!<br />
 
nettleandquince April 21, 2011
This sounds very delicious and has inspired me to buy morels. Thanks!
 
drbabs April 21, 2011
Congratulations on being a finalist!!
 
nannydeb April 21, 2011
Yay Waverly! Congrats on being a finalist!
 
mrslarkin April 13, 2011
This sounds fantastic. Slightly embarrassed to say I've never had a morel.
 
Author Comment
Waverly April 14, 2011
Please, do not be embarrassed! Morels are only even available in the Spring - they are not cultivated like most others that we can all buy anytime. In fact, there is only one store in my huge city that I know for sure has them. I fell in love with them at a restaurant and have sought them out ever since.
 
Author Comment
Waverly April 11, 2011
You don't realize how worth it they are until you taste them.....it makes one think about becoming a morel hunter.
 
aargersi April 11, 2011
That is one handsome shroom ... worth the price for sure - yum!
 
drbabs April 11, 2011
I haven't seen morels here, but I bought leeks yesterday with the idea of doing something similar. Great recipe--thank you for posting it! (Your photo is beautiful, too.)