RAGOûT OF MORELS WITH CRèME FRAîCHE, SOFT HERBS, AND TOASTED BRIOCHE

Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche image

Categories Bread Side Spring Summer Kosher

Number Of Ingredients 13

Ingredients

1 tablespoon tarragon leaves
1 tablespoon chervil sprigs
2 tablespoons flat-leaf parsley leaves
2 tablespoons 1/2-inch-snipped chives
3/4 pound fresh morels, stems trimmed and cleaned (see page 32)
5 tablespoons unsalted butter, softened
1 teaspoon thyme leaves
1/2 cup sliced shallots
1 cup mushroom, vegetable, or chicken broth
Three 3/4-inch-thick slices brioche
1/2 cup heavy cream
6 tablespoons crème fraîche
Kosher salt and freshly ground black pepper

Steps:

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. If the morels are large, cut them in half lengthwise.
Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons butter, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/2 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes, until they're crispy on the outside yet still tender. (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.)
Add 1 tablespoon butter, and stir in the shallots. Cook about 2 minutes, until the shallots are translucent and tender. Turn the heat up to high, add the broth, and reduce by half. Immediately remove from the heat.
Meanwhile, lightly butter the brioche on both sides. Heat a large cast-iron pan over medium-high heat, and toast the slices on both sides until golden brown.
Cut the brioche slices in half on the diagonal, and place them on a platter.
When the brioche is ready, return the mushrooms to medium heat for a minute or two. Swirl in the cream, and taste for seasoning. Spoon the morels over and around the toasts-not completely covering the bread, and spilling onto the platter.
Dollop each toast with crème fraîche and scatter the herbs over the top.