Morels and Comte Cheese On Grilled Toast

1. 1

   Cover the morels with water and set aside for 30 minutes.

2. 2

   Drain them and rinse with cold water, then cut in half lengthwise.

3. 3

   Rinse again, making sure they are cleaned of any grit or sand, and drain well.

4. 4

   Preheat the broiler.

5. 5

   In a medium-sized saucepan, melt the butter over medium heat.

6. 6

   Add the morels and the fresh mushrooms and cook until they have absorbed the butter and wilted, several minutes.

7. 7

   Toast the bread on both sides under the broiler.

8. 8

   Add the creme fraiche to the mushrooms, increase the heat to medium-high and cook until the creme fraiche has reduced by half, several minutes more.

9. 9

   Add the cheese to the morel-and-creme-fraiche mixture and cook, stirring constantly, just until the cheese is melted and incorporated into the mixture.

10. 10

    Season with salt and pepper.

11. 11

    Place a generous tablespoon of the mushroom-and-cheese mixture onto each piece of toast, sprinkle liberally with chives and broil just until hot and bubbling.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.