Savory Morel Mushroom Tartine Crispy Toast Perfection
A refined yet simple tartine featuring sautéed morel mushrooms, creamy ricotta, and golden sourdough toast. Perfect for brunch, light lunches, or elegant appetizers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
8 ounces fresh morel mushrooms (or 1 ounce dried morels, rehydrated)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, finely diced (about 2 tablespoons)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
4 slices sourdough bread (1/2-inch thick)
2 tablespoons olive oil (for brushing bread)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 400°F (200°C). Brush sourdough slices with olive oil and toast 8–10 minutes until golden and crisp.
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Heat butter and olive oil in a skillet over medium heat. Sauté shallot for 2–3 minutes. Add garlic and cook 30 seconds.
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Add morel mushrooms and cook 5–7 minutes until tender and lightly browned. Season with salt and pepper.
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Pour in heavy cream and simmer 3–4 minutes until slightly thickened. Stir in thyme, parsley, and lemon zest.
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Spread ricotta over toasted bread. Spoon mushroom mixture on top and sprinkle with Parmesan.
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Return to oven for 3–4 minutes until cheese softens. Serve warm.
Notes
If using dried morels, soak in 1 cup warm water for 20–30 minutes before cooking.
Strain soaking liquid and add 1–2 tablespoons to the sauce for deeper flavor.
Store mushroom topping separately from bread for best texture.