1 pound fresh morels, trimmed, washed well, and patted dry
1 tablespoon all-purpose flour
Freshly ground white pepper
5 thin slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted
Directions
Heat cream in a small saucepan until hot.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté morels, stirring frequently, until golden, 6 to 8 minutes. Sprinkle in flour and cook, stirring, 1 minute. Stir in hot cream and reduce heat to low. Gently simmer, covered, stirring once, until morels are tender, 10 to 15 minutes. Season with salt and white pepper.
Arrange 5 toasts on each of 4 plates and spoon morels and sauce on top. Serve immediately.
