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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Discard any moldy mushrooms, trim the bottoms of the stems, and cut away any discolored spots.
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3
Soak the mushrooms in several changes of cold water to remove any grit.
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4
Drain and pat dry with paper towels.
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5
Cut into 1/4-inch pieces and place in a large bowl.
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6
Add the measured oil, garlic, and herbs and season with salt and pepper.
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7
Transfer to 13-by-9-inch baking dish and spread in an even layer.
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8
Roast the mushrooms until tender, stirring halfway through the cooking time, about 20 minutes total.
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9
(Toward the end of the cooking time, the morels will release some of their juices.)
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10
Meanwhile, melt the butter in a small, nonreactive frying pan over medium heat until foaming.
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11
Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 3 to 4 minutes.
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12
Remove the pan from the heat and carefully add the Cognac.
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13
Return the pan to medium heat and simmer until the alcohol smell has cooked off, about 30 seconds.
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14
Remove the pan from the heat again, add the vinegar and lemon juice, and stir to combine.
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15
Stir in the creme fraiche, taste, and season with salt and pepper as needed; set the pan aside.
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16
When the mushrooms are ready, remove the baking dish from the oven, add the shallotcreme fraiche mixture, and stir to combine.
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17
Return to the oven and bake until the flavors have melded, about 5 minutes.
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18
Taste and season with salt and pepper as needed.
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19
Set the oven to broil.
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20
Arrange the bread slices in a single layer on a baking sheet.
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21
Using a pastry brush, lightly coat the slices with olive oil and season with salt and pepper.
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22
Broil until golden brown, about 2 to 3 minutes.
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23
Transfer the toasts to a serving dish and spoon all of the mushrooms and sauce over them.
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24
Serve immediately.
