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morels boiling water white mushrooms unsalted butter shallots garlic salt brandy heavy cream shiitake mushrooms chanterelle oyster mushrooms chicken stock thyme baguette slices
Viewed: 45 - Published at: 8 years agoIngredients
- 1/2 cup dried morels (1/2 ounce)
- 1/2 cup boiling water
- 1/2 pound white mushrooms, stems trimmed, caps coarsely chopped
- 4 tablespoons unsalted butter, plus more for brushing
- 2 large shallots, minced
- 4 large garlic cloves, minced
- Salt and freshly ground pepper
- 1/2 cup brandy
- 1 cup heavy cream
- 1 pound shiitake mushrooms, stems discarded, caps thickly sliced
- 4 ounces chanterelle or hedgehog mushrooms, thickly sliced
- 4 ounces oyster mushrooms, thickly sliced
- 1/2 cup chicken stock or canned low-sodium broth
- 2 teaspoons minced thyme
- Sixteen 1/2-inch-thick baguette slices, buttered and toasted
Method
- In a small bowl, cover the dried morels with the boiling water and let stand until softened, about 20 minutes.
- Swish the morels in the soaking liquid to remove any grit and drain on paper towels; halve any large morels.
- Reserve the soaking liquid.
- In a food processor, mince the white mushrooms.
- In a large skillet, melt 2 tablespoons of the butter.
- Add the shallots and cook over low heat until softened, about 3 minutes.
- Add the garlic and cook until fragrant, about 2 minutes.
- Add the minced white mushrooms and a pinch each of salt and pepper and cook over moderate heat, stirring, until any exuded liquid evaporates, about 3 minutes.
- Add the brandy and reduce by half, about 4 minutes.
- Add the morels and their reserved soaking liquid, stopping when you reach any grit on the bottom.
- Add 3/4 cup of the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
- In another large skillet, melt the remaining 2 tablespoons of butter.
- Add the shiitake, chanterelle and oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
- Add 1/4 cup of the chicken stock, cover and cook over low heat, stirring occasionally, until the mushrooms are tender, about 8 minutes.
- Add the remaining 1/4 cup each of cream and stock and simmer until slightly reduced, about 2 minutes.
- Add the creamed morels and the thyme and simmer for 3 minutes.
- Season with salt and pepper.
- Arrange the toasted baguette slices on 8 plates.
- Spoon the creamed mushrooms on top and serve at once.
