I DAYDREAM ABOUT WALKING THE RIVERBANKS AND CREEK BOTTOMS IN SEARCH OF THESE EARTHY TREASURES AND, INDEED, THE MANY WAYS TO COOK THE LOVELY MOREL. A SIMPLE AND ELEGANT BRUSCHETTA IS ONE OF MY ALL TIME FAVORITES! OF COURSE, YOU CAN ALSO GRAB THEM AT THE GROCERY STORE :)
INGREDIENTS
- 1 lb - Morel mushrooms, fresh, cleaned, patted dry, cut in half lengthwise
- 1- Shallot, quartered and sliced
- 2 - Garlic cloves, minced
- 2 cups - Heavy Cream
- 10 - Chives chopped or Chive blossoms
- 2-3 Tbsp - Montana Mex Extra Virgin Avocado Oil
- Splash - White Wine
- To taste - Montana Mex Jalapeno Seasoning
- To taste - Salt & freshly cracked Pepper
- 6 - 8 - Grilled pieces of crusty bread
METHOD
- In a cast iron or sauté pan over medium-high heat add Montana Mex Avocado Oil and sauté the Morels for approx. 1 min. Add the shallot and cook for an additional 1 min.
- Add the garlic and stir the mushrooms and garlic for no more than 20 seconds as this is just enough to release that fresh garlic flavor.
- Add white wine and reduce by half.
- Add cream and reduce by half.
- Remove Morel cream from the heat and season with Montana Mex Jalapeno seasoning, Salt & fresh cracked pepper to taste.
- Cool and hold for up to a day (re-heat gently before serving) or serve immediately!
For more of Chef Eduardo Garcia's recipes, visit Montana Mex