How To Make Morel Mushroom Toasts With Parsley Salad | Tasting Table Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "One Perfect Recipe: Morels on Toast" in our National edition.
Recipe from the Tasting Table Test Kitchen
Morel Mushroom Toasts with Parsley Salad
We put morels, our favorite spring mushrooms, on toasts with a little bit of parsley to make the perfect appetizer.
Prep Time
20
minutes
Cook Time
15
minutes
servings
4
to 6 servings
Total time: 35 minutes
Ingredients
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 1 fresh bay leaf
- ½ pound morels, cleaned, trimmed and sliced into ¼-inch-thick rounds
- ½ cup crème fraîche
- 1 teaspoon chopped fresh thyme
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 1 cup loosely packed flat-leaf parsley leaves
- 2 teaspoons chopped chives
- 1 teaspoon fresh lemon juice
- ½ teaspoon red pepper flakes
- 1 clove garlic, halved
- 8 small slices of whole wheat sourdough, toasted
Directions
- Heat 3 tablespoons of the olive oil and the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the bay leaf and morels and cook, stirring occasionally, until mushrooms are tender, about 8 minutes. Add the crème fraîche and cook, stirring occasionally, until the flavors have melded together, about 5 minutes more. Stir in the thyme and lemon zest and remove the skillet from heat. Season the mushroom mixture with salt and pepper.
- In a small mixing bowl, combine the parsley, chives, lemon juice, red pepper flakes and remaining 1 teaspoon of olive oil. Toss lightly.
- To serve, scrape the garlic clove on the warm toasts to scent them. Spoon the mushroom mixture over the toasts and top with parsley salad. Serve.