Creamy Mushrooms on Toasted Country Bread
3/4 pound dried Morels, trimmed,cleaned and sliced
1/2 cup hot water
3/4 pound Trumpet Royale mushrooms, trimmed, cleaned and sliced
1 cup white wine, preferably Chardonnay
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
one-half cup heavy cream
Sea salt & freshly ground black pepper
8 large slices of freshly baked, crusty bread
(about 6 X 4 inches)
Fresh chervil sprigs, for a garnish
Place the sliced mushrooms in a medium sized skillet and
pour the wine over them. Place over medium-high heat.
Bring the wine to a boil, stirring from time to time.
Cook the mushrooms in the wine until all but one
tablespoon or so of the wine has evaporated. The
mushrooms should still be moist. This process should
take about 10 minutes.
Lower the heat to medium and add the butter to the
skillet. Stir until it's completely melted. Sprinkle
flour over the mushrooms and continue to stir for about
two minutes. The flour should be completely mixed with
Gradually add the hot water, a small amount at a time, stirring constantly to mix with and thin out the flour. Continue stirring and cooking until the sauce starts to thicken.
Stir in the cream and continue cooking until thickened and incorporated with all the ingredients. The mushrooms should be tender but
not completely limp. Taste for seasoning.
While the mushrooms are cooking, toast the bread on each
side until golden brown.
Place two pieces of the toast on each of the four plates. Pour approximately equal amounts of mushrooms and sauce over the toast. Garnish with chervil and serve while still piping hot.