Wild Mushrooms: A Cookbook and Foraging Guide Wild Mushrooms: A Cookbook and Foraging Guide Hardcover Kindle

Morels are delicious any way you cook them. But add a bit of cream and tarragon and this small, savory bite takes it to the next level.

In a sauté pan, melt butter over medium-low heat. Add shallot and cook a few minutes, until translucent. Add garlic.

Deglaze with wine; reduce until almost dry. Add the morels, stir to coat, then add heavy cream. Increase heat and reduce until the consistency coats the back of a wooden spoon. Season with salt. Toast bread while the mixture is reducing.

Stir in the fresh tarragon just before serving. Spoon over bread and serve!