Creamed Morel Mushrooms On Grilled Ciabatta

• 1 loaf ciabatta bread or bruschetta loaf
• 1/2 pound morel mushrooms, ends trimmed
• 1 or 2 small garlic cloves, minced
• 2 small shallots, minced
• 2 tablespoons dry white wine or white vermouth
• 1/4 cup or more heavy cream
• 1 tablespoon fresh chopped chives or scallions
• 1 tablespoon minced fresh herbs (parsley, chervil or savory)
• Coarse sea salt such as fleur de sel or Maldon, for garnish.

1. Cut the bread into 1-1.5-cm thick slices. Heat a ridged skillet and grill the bread slices on both sides until lightly toasted (you don't need to use any oil). Keep to one side.
2. Using a pastry brush or a clean cloth, brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces if large. If they are small keep whole.
3. Melt the butter in a large skillet over medium-high heat. When the butter foams add the garlic and shallots and saute until they soften and just begin to colour, approximately 3 minutes. Reduce the heat to low and add the morels and cook, stirring, for 2 minutes. Add wine, chives and herbs, cover, and cook for 3 minutes more until the wine has bubbled away in the pan.
4. Lower the heat and add the cream and simmer until slightly thickened, 2 minutes longer. How much cream you use depends on how rich and creamy you want the dish to be.
5. To serve, place the bread onto a plate and spoon over the warm creamy mushrooms.Sprinkle with additional chives, garnish with sea salt, and serve immediately.

bread, morel mushrooms, garlic, shallots, white wine, cream, chives, fresh herbs, salt

Taken from food52.com/recipes/11670-creamed-morel-mushrooms-on-grilled-ciabatta (may not work)