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1
In a small bowl, cover the dried morels with the boiling water and let stand until softened, about 20 minutes.
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2
Swish the morels in the soaking liquid to remove any grit and drain on paper towels; halve any large morels.
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3
Reserve the soaking liquid.
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4
In a food processor, mince the white mushrooms.
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5
In a large skillet, melt 2 tablespoons of the butter.
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6
Add the shallots and cook over low heat until softened, about 3 minutes.
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7
Add the garlic and cook until fragrant, about 2 minutes.
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8
Add the minced white mushrooms and a pinch each of salt and pepper and cook over moderate heat, stirring, until any exuded liquid evaporates, about 3 minutes.
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9
Add the brandy and reduce by half, about 4 minutes.
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10
Add the morels and their reserved soaking liquid, stopping when you reach any grit on the bottom.
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11
Add 3/4 cup of the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
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12
In another large skillet, melt the remaining 2 tablespoons of butter.
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13
Add the shiitake, chanterelle and oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
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14
Add 1/4 cup of the chicken stock, cover and cook over low heat, stirring occasionally, until the mushrooms are tender, about 8 minutes.
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15
Add the remaining 1/4 cup each of cream and stock and simmer until slightly reduced, about 2 minutes.
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16
Add the creamed morels and the thyme and simmer for 3 minutes.
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17
Season with salt and pepper.
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18
Arrange the toasted baguette slices on 8 plates.
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19
Spoon the creamed mushrooms on top and serve at once.
