5 slices challah bread toasted cut into 4 triangles and thin
1 tablespoon flour all-purpose
1 cup heavy cream
1 pound morels fresh dry washed trimmed well
3 tablespoons butter unsalted
4 servings pepper white freshly ground
Equipment
bowl
frying pan
paper towels
sauce pan
sieve
Directions
Heat cream in a small saucepan until hot.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté morels, stirring frequently, until golden, 6 to 8 minutes.
Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top.
Serve immediately.
You can substitute 1 ounce small dried morels (1 1/3 cups) for the fresh. Soak dried morels in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry with paper towels.
Pour soaking liquid through a paper-towel–lined sieve into a bowl.
Add 1/2 cup soaking liquid to cream when heating (dried morels absorb more liquid than fresh).
