Print

Perfect Morel Mushroom Brown Butter Toast Recipe with Whipped Ricotta and Tarragon for Easy Gourmet Brunch

morel mushroom brown butter toast - featured image
Print Recipe

A simple yet elegant brunch toast featuring nutty brown butter sautéed morel mushrooms, airy whipped ricotta with lemon zest, and fresh tarragon on toasted rustic bread.

Ingredients

Scale
  • 6 ounces fresh morel mushrooms or 1 ounce dried morels (rehydrated in warm water for 20 minutes)
  • 4 tablespoons (about 57 grams) unsalted butter
  • 1 cup (250 grams) whole-milk ricotta cheese, drained if very wet
  • 2 tablespoons fresh tarragon, finely chopped
  • Zest of ½ lemon
  • 4 slices rustic country or sourdough bread, thickly sliced
  • 1 garlic clove, halved
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Extra virgin olive oil for drizzling
  • Optional: Chives or microgreens for garnish

Instructions

  1. If using dried morels, soak them in warm water for 20 minutes until plump. Drain, reserving the soaking liquid, then pat mushrooms dry with paper towels. If using fresh, gently brush dirt off with a damp cloth—avoid rinsing. Slice large mushrooms lengthwise or leave small ones whole.
  2. Place ricotta in a mixing bowl. Add lemon zest and a pinch of salt. Whip with a hand mixer or whisk until smooth and fluffy, about 2-3 minutes. Chill in the fridge until ready to use.
  3. Toast the bread slices in a grill pan or toaster until golden and crisp, about 3-4 minutes per side. Immediately rub each slice with the cut side of the garlic clove.
  4. In a non-stick skillet over medium heat, melt the butter. Cook until it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Watch carefully to avoid burning.
  5. Add the morel mushrooms to the browned butter. Toss gently and cook until tender and caramelized, about 5-7 minutes. Season with salt and pepper. Add a tablespoon of reserved soaking liquid if using dried morels (strained).
  6. Stir in the chopped fresh tarragon just before removing from heat.
  7. Spread a generous layer of whipped ricotta on each toasted bread slice. Spoon the browned morels over the ricotta, drizzle any remaining brown butter from the pan, and finish with freshly ground black pepper and optional olive oil drizzle.
  8. Garnish with chopped chives or microgreens and serve immediately while warm.

Notes

If using dried morels, keep and strain the soaking liquid to add extra mushroom flavor to the butter sauce. Whip ricotta ahead and keep chilled for faster assembly. Avoid overcrowding mushrooms in the pan to prevent steaming. Lower heat if brown butter darkens too quickly. For vegan version, substitute butter with plant-based alternative and ricotta with tofu-based ricotta.

Nutrition

Keywords: morel mushrooms, brown butter, whipped ricotta, tarragon, brunch, toast, easy gourmet, vegetarian

Find it online: https://islatable.com/perfect-morel-mushroom-brown-butter-toast-recipe-with-whipped-ricotta-and-tarragon-for-easy-gourmet-brunch/