Morel Mushrooms -- 250 ml
Oil -- As needed
Roasted Garlic -- 6 cloves
White Wine -- 100 ml
Green Onions, Chopped -- 30 ml
Cream -- 100 ml
Chevre -- 50g
Clean the morel mushrooms by brushing them off with a dry brush. You may rinse them just before you cook them. They deteriorate quickly when they are wet.
Sautee them in hot oil for about 4-5 minutes. Remove the mushrooms from the pan and deglaze with white wine. Reduce the wine by half, add the garlic and cream. Reduce heat, season to taste then add the chevre and cooked morels. Heat for just a few moments, plate and serve with bread.
