Morels on toast

Morels on toast

A Year In My Kitchen

Looking almost as though they are mushrooms that belong to another world, morels are wonderful to eat. They are usually around during late February and early March, depending on the weather, though often fearfully expensive. To make the cost a little more bearable, I have paired them with portobello mushrooms here. If you’re feeling really extravagant, use all morels! On the other hand, if you’re feeling poor, portobellos taste pretty good on their own, treated in this simple way.


Quantity Ingredient
500g morels
500g portobello mushrooms
4 slices chewy peasant-style bread
1 garlic clove, halved
1 tablespoon extra virgin olive oil, to drizzle
25g unsalted butter
sea salt
freshly ground black pepper
1/2 lemon, juiced
1 tablespoon dijon mustard
200ml creme fraiche
1 tablespoon very finely chopped curly parsley


  1. Start by cleaning the morels. I use a mushroom brush (though a pastry brush is fine if you haven’t got one). Gentle brushing (rather than washing) helps to remove the dirt but not the flavour. Check the morels carefully for bugs. Wipe the portobello mushrooms clean with a damp cloth and break them in half with your fingers.
  2. Toast the bread under a hot grill on both sides. Rub all over with the cut garlic clove and drizzle with extra virgin olive oil.
  3. Melt the butter in a large frying pan. When it is sizzling, add the portobello mushrooms and cook for about 2 minutes. Season generously with salt and pepper.
  4. Add the morels and cook for a minute or so, without stirring. Squeeze over the lemon juice and leave the mushrooms alone once again to cook for another 2 minutes. This results in a lovely, meaty texture (if you stir them continuously, they will stew).
  5. Add the mustard and crème fraîche, stir to combine, then increase the heat to allow the cream to bubble and thicken slightly.
  6. Now, taste and adjust the seasoning – you will probably need a little more salt and pepper. Spoon the mushrooms on top of the toast and sprinkle with finely chopped parsley. Serve straight away!


  • I season twice during cooking – once in the early stages to tickle and encourage flavours to show themselves, then finally just before serving to pull everything together. I don’t season in between because all dishes change in flavour as they are cooking. I like to let them find their own feet in the time in between.
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