Name: Creamy Mushrooms on Toasted Country Bread
Yield: Makes 4 appetizer servings
Ingredients: 1 ounce dried morel mushrooms; 1 cup boiling water; 1 pound button mushrooms, trimmed and wiped clean, and thinly sliced; 1 cup buttery white wine, such as an Arbois or a light Chardonnay; 2 tablespoons unsalted butter; 1 tablespoon all-purpose flour; One-half cup crème fraîche or heavy, non ultra-pasteurized cream; Sea salt and freshly ground black pepper; 4 good-sized (about 6 x 4 inches) slices of freshly baked, crusty bread; Chervil sprigs, for garnish

Croûte Forestière

This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Recipe notes

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