Morel Mushroom Toasts

• 2 shallots, peeled and finely diced
• 2 tablespoons unsalted butter
• 1 tablespoon Cognac
• 1 tablespoon Champagne vinegar
• Juice of 1/2 lemon
• 1/4 cup creme fraiche
• 1 pound fresh morel mushrooms
• 1 tablespoon extra virgin olive oil
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh savory
• 3 cloves garlic, slice
• 4 slices rustic country bread
• Salt and pepper

1. Preheat the oven to 400F.
2. Saute the shallots in butter over medium heat until nicely browned.
3. Add the Cognac and reduce for 30 seconds.
4. Remove the pan from the heat and add the Champagne vinegar and lemon juice.
5. Season with salt and pepper.
6. Stir in the creme fraiche and set aside.
7. Pick over the mushrooms, discarding any that are moldy and trimming the ends and any discolored spots.
8. If the mushrooms are especially gritty, give them a quick rinse in a bowl of warm water and blot dry.
9. Slice into 1/4-inch pieces crosswise, or lengthwise into strips.
10. Toss the morels in a bowl with the olive oil, thyme, savory, garlic, and salt and pepper.
11. Transfer to an earthenware baking dish large enough to hold the mushrooms in one layer.
12. Roast the mushrooms, uncovered, until they are tender, about 20 minutes, stirring every few minutes.
13. By the end of the cooking, there will be lovely juices to incorporate into the sauce.
14. Add the shallot mixture to the mushrooms, stir well, and continue cooking for 3 to 4 minutes.
15. Taste the sauce and adjust the seasoning.
16. While the mushrooms are roasting, brush the bread slices with olive oil and toast them over a fire or under the broiler.
17. Spoon the mushrooms and sauce over the toasts and serve.

shallots, unsalted butter, cognac, vinegar, lemon, creme fraiche, mushrooms, extra virgin olive oil, thyme, fresh savory, garlic, country bread, salt

Taken from www.cookstr.com/recipes/morel-mushroom-toasts (may not work)