Morels & Goat Cheese Bruschetta

This is easily one of my all-time favorite recipes. My close friend Sandy served this as an appetizer years ago and I’ve never forgotten how fabulous it was.

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. 

Ingredients:

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

Directions:

1. In large skillet set over medium heat, melt one tablespoon butter.  Add olive oil and shallots and sauté, stirring frequently, until softened.
2. 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.
3. Add thyme and rosemary and sauté 1-2 additional minutes. Stir in cognac and simmer until reduced by one half, approximately 5-6 minutes.
4. Remove from heat and whisk in remaining butter. Season with additional salt and black pepper, if desired. Set aside.
5. 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.