• Liz Talley - Urban Graze

Morel Crostini

Savoring morels as a very special appetizer is a great way to luxuriate in their wonderfulness!

These are a few easy variations to be served on toasty baguette slices.

1-2 Tbsp. butter

2 oz. morels (rinse & pat dry)

2 tsp. chopped, fresh parsley, optional

Salt and pepper


Olive oil

Place slices of baguette on a baking sheet. Brush with olive oil. (or substitute soft butter for the olive oil, and you can apply to both sides if you prefer). Bake until browned at 350, (about 8-10 min.)

Slice larger mushrooms in half lengthwise, leave small ones whole. Or chop them up, and they'll stay on your baguette more readily. Melt butter and sauté the mushrooms about 3-5 min., until soft and tender. Add a little more butter if needed to keep the mushrooms from sticking. Just slightly browned is good. Season with salt and pepper. Toss in the parsley, if using.

Serve over the baguette slices.


Add 1/8 tsp. dried thyme, and 1/8—1/4 cup (to your taste) thinly sliced ramps, (or onion and minced garlic) to the sauté pan about halfway through mushroom cooking time. To take it up another notch, stir in a dollop of room temperature creme fraiche.

When tossing in the parsley, add 1/4 tsp. lemon juice.

Spread soft goat or other mild cheese onto the baguette slices before topping with the mushrooms, or sprinkle the mushrooms with Parmesan.

Recipe created or adapted by Liz Talley, Urban Graze

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