Morels and Comte Cheese On Grilled Toast

• 1 ounce dried morels
• 1 tablespoon unsalted butter
• 3 ounces fresh mushrooms, washed and thinly sliced
• 8 slices whole-wheat bread
• 1/2 cup creme fraiche or sour cream
• 4 ounces Comte or Gruyere cheese, freshly grated
• Sea salt and freshly ground black pepper to taste
• A small handful of fresh chives, minced

1. Cover the morels with water and set aside for 30 minutes.
2. Drain them and rinse with cold water, then cut in half lengthwise.
3. Rinse again, making sure they are cleaned of any grit or sand, and drain well.
4. Preheat the broiler.
5. In a medium-sized saucepan, melt the butter over medium heat.
6. Add the morels and the fresh mushrooms and cook until they have absorbed the butter and wilted, several minutes.
7. Toast the bread on both sides under the broiler.
8. Add the creme fraiche to the mushrooms, increase the heat to medium-high and cook until the creme fraiche has reduced by half, several minutes more.
9. Add the cheese to the morel-and-creme-fraiche mixture and cook, stirring constantly, just until the cheese is melted and incorporated into the mixture.
10. Season with salt and pepper.
11. Place a generous tablespoon of the mushroom-and-cheese mixture onto each piece of toast, sprinkle liberally with chives and broil just until hot and bubbling.
12. Serve immediately.

morels, unsalted butter, fresh mushrooms, bread, creme fraiche, gruyere cheese, salt, handful of fresh chives

Taken from cooking.nytimes.com/recipes/2734 (may not work)