Morels in Cream on Brioche (Morilles a la Creme)

• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 1 pound fresh morels, trimmed, washed well, and patted dry
• 1 tablespoon all-purpose flour
• Freshly ground white pepper
• 5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted

1. Heat cream in a small saucepan until hot.
2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute morels, stirring frequently, until golden, 6 to 8 minutes.
3. Sprinkle in flour and cook, stirring, 1 minute.
4. Stir in hot cream and reduce heat to low.
5. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes.
6. Season with salt and white pepper.
7. Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top.
8. Serve immediately.

heavy cream, unsalted butter, morels, flour, freshly ground white pepper, bread

Taken from www.epicurious.com/recipes/food/views/morels-in-cream-on-brioche-morilles-a-la-creme-105005 (may not work)