| 2 tablespoons extra-virgin olive oil |
|
¼ cup Calvados, Madeira or Cognac |
| 4 teaspoons butter |
|
¼ pound fresh goat cheese |
| 2 shallots, thinly sliced into rounds |
2 tablespoons heavy whipping cream or |
| 4 cups fresh morel mushrooms, quartered |
half-and-half |
| lengthwise and carefully cleaned |
6 slices rustic country bread, each 1/3-inch |
| Salt and freshly ground black pepper |
thick |
| 2 teaspoons chopped fresh thyme |
¼ cup chopped fresh parsley
|
| |
Heat the olive oil and 2 teaspoons of the butter in a sauté pan over medium heat. Add the shallots and cook, stirring, for 3 to 5 minutes, until they begin to caramelize. Add the morels and sauté, stirring occasionally for 8 to 10 minutes, until tender. Sprinkle to taste with salt and pepper.
When the mushrooms start to caramelize and give off their juices, add the thyme and sauté for 1 minute more. Then stir in the Calvados and the remaining 2 teaspoons of butter and keep warm over low heat until you are ready to serve.
In a bowl, mix the goat cheese together with the whipping cream to make it spreadable. Toast or grill the bread, smear each slice with a nice layer of the creamy goat cheese and place on serving plates. Pour the mushroom sauce over, sprinkle with parsley and serve at once. |
This recipe is from Mustards Grill Napa Valley Cookbook. |
