- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 pound fresh morels, trimmed, washed well, and patted dry
- 1 tablespoon all-purpose flour
- Freshly ground white pepper
- 5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted
- Heat cream in a small saucepan until hot.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
- Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.