Morel Ragoût in Gorgonzola Cream
by François Payard
from Bite Size
(William Morrow, 2006)
Makes 20

Mushrooms and cream sauce are a classic combination. Adding Gorgonzola makes this dish even more delicious. If you have particularly large morels, or if you are substituting a different, larger type of mushroom, chop them into 1/2-inch pieces before cooking so they will fit on the toasts. Use dried morels, reconstituted in warm water, or fresh chanterelles, if you prefer.

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1. Preheat the oven to 400°F (200°C).

2. Place the bread slices in a single layer on a baking sheet and drizzle with olive oil. Toast in the oven until golden brown, about 8 minutes. Remove from the oven and leave on the baking sheet until ready to serve.

3. Fill a medium saucepan with the canola oil. Clip a deep-frying thermometer to the side of the pan, and heat the oil to 350°F (175°C).

4. Deep-fry the spinach leaves in small batches, leaving them in the oil for 10 to 15 seconds. Do not crowd the pan, and maintain the oil at a steady 350°F (175°C). When they are done, remove the leaves from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.

5. Clean the morels to make sure that they are free of dirt and bugs, and cut them into 1/4-inch pieces, if necessary. Place enough olive oil in a wide pot to coat the bottom, and heat it over medium heat. Add the shallots and cook without browning for 2 to 3 minutes. Add the morels and raise the heat to medium-high. Cook until the morels release their juices and begin to soften. Add the cream, raise the heat to high, and cook until the liquid has reduced by three-fourths, 5 to 6 minutes. Whisk in the crumbled Gorgonzola, and season with fine sea salt and white pepper.

6. Place 1/2 tablespoon of the mushroom ragoût on each toast. Garnish with a small pinch of fleur de sel and a fried spinach leaf. Arrange on a serving platter, and serve warm.