FROM THE KITCHEN
Morel Mushroom and Goat Cheese Toasts
2 tablespoons extra virgin olive oil
4 teaspoons butter
2 shallots, thinly sliced into rounds
4 cups fresh morel mushrooms, quartered lengthwise and carefully cleaned
Salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
¼ cup Calvados, Madeira, or Cognac
¼ pound fresh goat cheese
2 tablespoons heavy whipping cream or half-and-half
6 slices rustic country bread, each 1/3-inch thick
¼ cup chopped fresh parsley
Heat the olive oil and 2 teaspoons of the butter in a sauté pan over medium heat. Add the shallots and cook, stirring, for 3 to 5 minutes, until they begin to caramelize. Add the morels and sauté, stirring occasionally for 8 to 10 minutes, until tender. Sprinkle to taste with salt and pepper. When the mushrooms start to caramelize and give off their juices, add the thyme and sauté for 1 minute more. Then stir in the Calvados and the remaining 2 teaspoons butter and keep warm over low heat until you are ready to serve.
In a bowl, mix the goat cheese together with the whipping cream to make it spreadable. Toast or grill the read, smear each slice with a nice layer of the creamy goat cheese and place on serving plates. Pour the mushroom sauce over, sprinkle with parsley, and serve at once.
From Mustards Cookbook,” the acclaimed winner of the James Beard Award for the Best Americana Cookbook. Chef Cindy Pawlcyn.