Shroom by Becky Selengut

Author:Becky Selengut [Becky Selengut]
Language: eng
Format: epub
ISBN: 9781449460976
Publisher: Andrews McMeel Publishing, LLC
Published: 2014-02-22T05:00:00+00:00

Morels on Brioche Toast Points with Brandy and Thyme

This is the dish that I thought I was making at age eight when, in reality, I had made something entirely different (see here). Morels on toast points is a classic French recipe that features the sublime, earthy flavor of this highly prized mushroom, gilding the lily with booze, butter, and fresh herbs. In simple dishes like this, you come as close as possible to the essence of the woods on a plate.

SERVES: 4 as an appetizer

PAIRING: French Châteauneuf-du-Pape

1⁄2 pound fresh morels or 1 ounce dried

4 (1⁄2-inch) slices of brioche (or bread of your choice)

3 tablespoons unsalted butter

1⁄4 cup minced shallot

1⁄2 teaspoon fine sea salt or (optional) truffle salt

Freshly ground black pepper

1 teaspoon chopped fresh thyme leaves

1 cup Mushroom Stock (here) or mushroom rehydration liquid

1 teaspoon sherry vinegar

2 tablespoons brandy

1⁄4 cup plus 2 tablespoons heavy cream

2 tablespoons chopped fresh flat-leaf parsley

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