recipe courtesy of Chef Jamie Gwen, Radio and Television Personality and Author, California
Makes 4 small plates
- 1 oz dried Morel mushrooms
- 1 cup boiling water
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 lb brown or white button mushrooms, cleaned & sliced
- 2 shallots, minced
- ½ cup J. Lohr Arroyo Vista Chardonnay
- ½ cup crème fraîche
- 4 large, thin slices of crusty bread
- parsley, freshly chopped (for garnish)
Place the dried morels in a small bowl and pour the boiling water over them. Let the morels sit for half an hour, then drain and reserve soaking liquid for your next mushroom soup or stock. Cut each morel in half lengthwise and set aside.
Heat the olive oil and 2 Tbsp of the butter in a large non-stick pan. Add the fresh mushrooms and cook over high heat until the mushrooms release their juices and begin to brown, stirring often, about 8 minutes. When the mushrooms have caramelized, add the remaining 2 Tbsp of butter along with the soaked morels and the minced shallot. Cook for 2 minutes more, stirring often. Season the mixture with salt and pepper. Add the J. Lohr Chardonnay and reduce heat to medium. Cook for 10 minutes or until the liquid is reduced to a thin sauce. Stir in the crème fraîche and cook for 3 minutes more. Adjust the seasoning to taste.
While the mushrooms are cooking, toast the bread lightly on each side. Spoon the mushrooms and sauce over the toast. Garnish the plates with the chopped parsley and serve immediately. Pair with a glass of J. Lohr Arroyo Vista Chardonnay!