4 slicestoastcrusts removed and cut into circles with a ring mold or glass
Soft unsalted butteras needed
4ozfresh morelsor 1 ounce dried
Kosher salt and pepper
1cupcream
Fresh lemon juice
1teaspoon¼ inch diced shallot
Fresh chives sliced
Fresh black truffleshaved, about ¼ ounce (Optional)
Instructions
Clean your morels by dipping them quickly into a sink of cold water to remove any and all grit. Allow them to dry for ten minutes or so on paper towels before cooking. If they are very dirty, cut them in half and wash.
Spread each piece of toast with soft butter, then cook in a pan until golden.
Saute the shallot in a teaspoon of butter in a saute pan until the shallot is golden in color and lightly colored, but not burnt.
Add the morels to the pan, reduce the heat, and cook until their water starts to come out, season the morels with a pinch of salt. When the morels have given up their juice, add the cream. Continue cooking the morel sauce on medium low heat until it is nice and thick (about 5 min) and coats the back of a spoon, then check the seasoning for salt. Lastly, squeeze in 2 teaspoon of lemon juice, swirling the pan to incorporate quickly.
Place a piece of toast on each of 4 small plates, top each with 2 tablespoon of morels and sauce, garnish with the truffles and chives, then serve.
Notes
Truffles
I used Winter black truffles here (Tuber uncinatum) but you can use just about any black or white truffle. Tuber brumale is a good choice if you're on a budget.