Garlic and Thyme Morel Mushroom Toast
Shanthi Appelo, MS, RD
| 2 min read
There’s something special about letting a great ingredient speak for itself — and morels do just that. This simple morel toast recipe is all about enhancing what’s already there: fragrant garlic thyme and a quick sauté that brings out the mushrooms’ rich, nutty character.
Served over crisp, warm toast and finished with a sprinkle of parmesan and fresh herbs, it’s an easy dish that feels both rustic and refined.
Total Time:
15 minutes
Prep Time:
5 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 pieces toast
2 Tbsp. olive oil
2 cloves garlic, finely minced
1⁄2 tsp. dried thyme
1 cup fresh morels, or ½ cup dried morels reconstituted
1 cup fresh spinach
Salt and pepper to taste
Topping: parmesan cheese and chopped chives or green onions
Instructions
Step 1
In a pan over medium-low heat, add olive oil. Once hot, add garlic and cook until golden and fragrant, stirring frequently, about 2-3 minutes.
Step 2
Add morels and thyme, turning the temperature up to medium. Allow to sear until some color has been achieved. Stir in spinach until wilted. Season with salt and pepper to taste.
Step 3
Serve with parmesan cheese and chopped chives or green onions.
FAQ
1. How do I clean morel mushrooms before cooking? Morels can trap dirt and debris in their honeycomb-like caps, so it's important to clean them thoroughly. Gently brush off dirt, then rinse quickly under cool water and pat dry. If they're especially dirty, soak them briefly in salted water, but avoid soaking too long as they can become waterlogged.
2. Can I use other mushrooms if I can't find morels? Yes. While morels have a unique earthy, nutty flavor, you can substitute cremini, shiitake, oyster or wild mushroom blends. The flavor profile will be different, but the recipe will still be delicious.
3. Can I use dried morel mushrooms instead of fresh? Absolutely. Reconstitute dried morels by soaking them in warm water for about 20-30 minutes until softened. Drain well, rinse to remove any grit and pat dry before cooking. Keep in mind that dried morels have a more concentrated flavor, so you'll need less by volume than fresh mushrooms.
