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1
Preheat the oven to 400F.
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2
Saute the shallots in butter over medium heat until nicely browned.
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3
Add the Cognac and reduce for 30 seconds.
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4
Remove the pan from the heat and add the Champagne vinegar and lemon juice.
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5
Season with salt and pepper.
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6
Stir in the creme fraiche and set aside.
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7
Pick over the mushrooms, discarding any that are moldy and trimming the ends and any discolored spots.
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8
If the mushrooms are especially gritty, give them a quick rinse in a bowl of warm water and blot dry.
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9
Slice into 1/4-inch pieces crosswise, or lengthwise into strips.
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10
Toss the morels in a bowl with the olive oil, thyme, savory, garlic, and salt and pepper.
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11
Transfer to an earthenware baking dish large enough to hold the mushrooms in one layer.
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12
Roast the mushrooms, uncovered, until they are tender, about 20 minutes, stirring every few minutes.
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13
By the end of the cooking, there will be lovely juices to incorporate into the sauce.
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14
Add the shallot mixture to the mushrooms, stir well, and continue cooking for 3 to 4 minutes.
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15
Taste the sauce and adjust the seasoning.
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16
While the mushrooms are roasting, brush the bread slices with olive oil and toast them over a fire or under the broiler.
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17
Spoon the mushrooms and sauce over the toasts and serve.
