Serves 1
Prep time: 10 minutes
1 perfect morel, about 2 ounces, diced
1 tablespoon butter
Salt and pepper to taste
2 teaspoons chopped chives
1 teaspoon fresh thyme leaves
1/4 cup cream
1 slice of whole wheat toast
Shake the bugs out of the morel. Cut in two lengthwise. Rinse out any
remaining bugs…one guy was hiding. Melt the butter in a small skillet.
Add the morel and cook a minute or two. Season with salt, pepper, chives
and thyme. Add the cream and cook on high while the bread is toasting.
About that time the sauce should be thickened. Pour over the toast and
enjoy the rites of spring.
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