Morels, Stracciatella & Toast
1/2 pound fresh morels
1 tablespoon olive oil
3 1/2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 teaspoon thyme leaves
1/4 cup shallot, thinly sliced
1 tablespoon tarragon leaves
1 tablespoon chervil sprigs
2 tablespoons flat leaf parsley leaves
2 tablespoons chives, 1/2" snipped
2 small sorrel leaves, stems removed, leaves torn into small pieces
1 small rustic sourdough loaf, 1/2" slices
Extra virgin olive oil
1 cup stracciatella (or burrata)
Maldon Sea Salt Flakes
1. Preheat the oven to 400 degrees F.
2. Heat a 12" CAST IRON SKILLET over high heat for 2 minutes. Add 2 1/2 tablespoons of butter, and when the butter foams add the morel mushrooms to the pan and sauté them, stirring constantly for 2 to 3 minutes.
3. Lower the heat to medium and add 1/2 teaspoon of salt, a few grinds of black pepper, and the thyme leaves. Cook until the morels begin to form a crispy exterior and the interiors are still tender (this can take anywhere from 6 to 10 minutes depending on the mushrooms moisture content).
4. Add the final tablespoon of butter and 1 tablespoon of olive oil to the pan. Toss in the shallots and stir frequently until the shallots are tender. Squeeze a bit of lemon over the mushrooms (be conservative at first, more may be added to taste). Set the mushroom mixture aside.
5. Place the tarragon, chervil, parsley, chives, and sorrel in a bowl and gently toss together. Set aside covered with a damp paper towel.
6. Put the bread on a half sheet baking tray and brush the bread slices with olive oil. Place in the oven until the tops are lightly golden but the interior of the bread is still soft.
7. Place the bread on a serving platter. Place a dollop of cheese on the bread and spread thickly across the surface. Top with the mushroom mixture and sprinkle with the reserved herbs.
8. Finish with a drizzle of the finest finishing olive oil available and a light dust of sea salt flakes.
SERVES 6 TO 8
Small morels work best. Cut larger morels in half lengthwise. If morels are unavailable, a mix of mushrooms may be substituted. Burrata may be substituted for the stracciatella. Lemon thyme is particularly wonderful in this recipe. Splurge on the finest fruity extra virgin olive oil possible (avoid powerful Tuscan olive oil peppery flavors) for final drizzling.