Creamed Morel Mushrooms On Grilled Ciabatta

1. 1

   Cut the bread into 1-1.5-cm thick slices. Heat a ridged skillet and grill the bread slices on both sides until lightly toasted (you don't need to use any oil). Keep to one side.

2. 2

   Using a pastry brush or a clean cloth, brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces if large. If they are small keep whole.

3. 3

   Melt the butter in a large skillet over medium-high heat. When the butter foams add the garlic and shallots and saute until they soften and just begin to colour, approximately 3 minutes. Reduce the heat to low and add the morels and cook, stirring, for 2 minutes. Add wine, chives and herbs, cover, and cook for 3 minutes more until the wine has bubbled away in the pan.

4. 4

   Lower the heat and add the cream and simmer until slightly thickened, 2 minutes longer. How much cream you use depends on how rich and creamy you want the dish to be.

5. 5

   To serve, place the bread onto a plate and spoon over the warm creamy mushrooms.Sprinkle with additional chives, garnish with sea salt, and serve immediately.

* Per serving · 4 servings · Values may vary.