From British chef, Simon Hopkinson’s book “The Vegetarian Option”
Shall we upgrade a little? We shall. Then creamed morels on fried bread, it shall be.
Serves 2
1/2 oz (20 g) dried morels (the tinier, the finer)
5 oz (150g) boiled water
A thick lice of butter
salt and pepper
2 thick-ish slices crustless white bread
duck fat or butter
2 fl oz (50g) medium sherry
2 fl oz (50g) dry vermouth
1 small shallot, chopped
1 clove garlic, crushed
1 tsp flour
4 oz (100g) whipping cream
lemon juice, a healthy squeeze
1/2 tbsp snipped fresh chives
Put the morels into a bowl, cover with the boiling water and leave to soak for at least 30 minutes. Lift out with a slotted spoon into a small saucepan, pop in the butter and add a little seasoning. Put to cook over a very low heat, stirring together until the butter has melted and allow to stew for about 10 minutes, covered, really slowly.
Sparsely spread the white bread with duck fat (or butter) and quietly fry on each side until golden and crisp.
Strain the morel-soaking liquid, using a tea strainer, into another small saucepan and add the sherry, vermouth, shallot and garlic. Simmer until reduced by about two-thirds.
Add the flour to the morels, stir around for a minute or 2, then strain in the reduced morel liquor. Simmer till thickened, then stir in the cream.
Continue to simmer, uncovered, for a few minutes until the sauce is nicely clinging to the morels and is of a lovely ivory color.
Stir in the lemon juice and chives, then carefully spoon over the fried bread; sprinkle over a few extra chives, if you wish, just to pretty the thing. Eat at once.