Morels in a toast basket

Ingredients for 4 servings:

• 4 slice(s) toast bread, large
• some butter
• 4 tbsp white wine
• some olive oil
• 6 spring onions, with some green parts, finely chopped
• 200 g morels, fresh, cut into pieces
• 1 shot of port wine, generous
• 1 ½ dl vegetable broth
• 200 g crème fraîche
• 1 tbsp coarse-grained mustard
• Salt
• Black pepper, freshly ground
• some chives, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C fan/convection oven. Cut the crust off the bread, then brush one side of the slices with butter. Lightly butter four baking dishes (e.g. for crème brûlée), place the slices of bread on top, and drizzle with 1 tablespoon of white wine each. Then press the slices evenly into the dishes with a spoon. Bake in the oven for a good five minutes, let cool slightly, and remove from the dishes. Sauté the spring onions in olive oil, add the morels, fry briefly, and deglaze with the port wine. Add the stock and reduce slightly over medium heat. Then mix in the mustard and crème fraîche and season with salt and pepper. Simmer for another 5 minutes, until the sauce has thickened slightly. Arrange the bread baskets on plates, fill with the morels and sauce, garnish with some chives, and serve. Intended as a small appetizer. Double the amount and serve with a mixed salad, it’s also suitable as a main course. Instead of fresh morels, you can also use 50 g of dried morels, after soaking them first.