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1
Toss the tarragon, chervil, parsley leaves, and chives together in a small bowl and set aside, covered with a damp paper towel in the refrigerator.
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2
If the morels are large, cut them in half lengthwise.
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3
Heat a large saute pan over high heat for 2 minutes.
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4
Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them.
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5
Saute 3 to 4 minutes, stirring often.
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6
Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper.
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7
Let the mushrooms cook another 6 to 8 minutes, until theyre crispy on the outside yet still tender.
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8
(The amount of cooking time really depends on the mushrooms; some give off more water than others, which will require a longer cooking time in order for the water to evaporate and the morels to crisp.)
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9
Add 1 tablespoon butter, and stir in the shallots.
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10
Cook about 2 minutes, until the shallots are translucent and tender.
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11
Turn the heat up to high, add the broth, and reduce by half.
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12
Immediately remove from the heat.
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13
Meanwhile, lightly butter the brioche on both sides.
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14
Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
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15
Cut the brioche slices in half on the diagonal, and place them on a platter.
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16
When the brioche is ready, return the mushrooms to medium heat for a minute or two.
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17
Swirl in the cream, and taste for seasoning.
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18
Spoon the morels over and around the toastsnot completely covering the bread, and spilling onto the platter.
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19
Dollop each toast with creme fraiche and scatter the herbs over the top.
