Name: Foraged Wild Mushroom Bruschetta
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: ½ pound wild mushrooms, fresh, cleaned, dried, cut to size; ½ each Shallot, quartered and sliced; 1 each Garlic cloves, minced; A few Chives, chopped, or Chive blossoms; 1-1 ½ Tablespoons Montana Mex Extra Virgin Avocado Oil; A splash of White Wine; 1 cup Heavy Cream; Montana Mex Jalapeno seasoning, to taste; Salt and black pepper, to taste; 6 pieces of crusty bread, grilled

½ pound wild mushrooms, fresh, cleaned, dried, cut to size

1-1 ½ Tablespoons Montana Mex Extra Virgin Avocado Oil

Foraged Wild Mushroom Bruschetta

In a cast iron or sauté pan over med-hi heat add Montana Mex Extra Virgin Avocado Oil and sauté the Morels for approx 1 min.

Add the shallot and cook for an additional 1 min.

Add the garlic and stir the mushrooms and garlic for no more than 20 seconds as this is just enough to release that fresh garlic flavor.

Add white wine and reduce by half. Add Cream and reduce by half. Remove Morel cream from the heat and season with Montana Mex Jalapeno seasoning.

Cool and hold for up to a day (re-heat gently before serving) or serve immediately.

To serve: Spoon Morel cream over grilled crusty bread and garlic with chopped chives and or chive blossoms if you’re lucky enough to have these in hand.

To purchase Montana Mex oils and spices, check out MontanaMex.com.

Join Chef Eduardo as he cooks one magical Montana inspired meal! On the menu, savory Wild Mushroom Bruschetta, a fresh Watercress Salad, and a straight-up Grilled Bison Ribeye. Let's get Wild!