Unfortunately, Morels are only in season for a very short time each spring. This is when their flavor is at its best, so I recommend trying this recipe while they are in season at least once.
You can use dried morels for this recipe – just be sure to rinse them extremely well while rehydrating them to remove any gritty residue.
3 T. unsalted butter, divided
2 T. extra virgin olive oil
1 medium shallot, finely chopped
1 clove garlic, finely minced
2 c. mushrooms (preferably morels!), cleaned and sliced
Sea salt and black pepper, to taste
2 tsp fresh thyme leaves
2 tsp fresh rosemary leaves, finely chopped
1/4 cup cognac
4 oz. goat cheese, room temperature
1/4 c. freshly whipped cream
2 t. fresh herbs of choice (chives, rosemary, and/or thyme)
4 slices crusty bread, lightly toasted
- In large skillet set over medium heat, melt one tablespoon butter. Add olive oil and shallots and sauté, stirring frequently, until softened.
- Add garlic and sauté 2 more minutes. Add mushrooms, and season with salt and black pepper, to taste. Sauté, stirring frequently, until the mushrooms begin to release their liquid, approximately 8-10 minutes.
- Add thyme and rosemary and sauté 1-2 additional minutes. Stir in cognac and simmer until reduced by one half, approximately 5-6 minutes.
- Remove from heat and whisk in remaining butter. Season with additional salt and black pepper, if desired. Set aside.
- Mix goat cheese with whipped cream and fresh herbs until combined. Spread goat cheese mixture on toasted bread and top with the sautéed mushroom mixture before serving. Enjoy!
Suggested Wine: Fontaleoni Vernaccia. This full-bodied Italian white wine serves as a great complement to the mushrooms in this recipe.