Fresh Morels on Focaccia with Caramelized Jam
Walked into Whole Foods on Sunday and was startled to see fresh morels in their produce section. I've actually NEVER seen fresh morels in my neck of the woods, the only time I've managed to buy them before was in Birmingham, Alabama this time last year - did a delightful pasta with them then. This time I really wanted to highlight the morels so I did them as plain as can be. I did want a depth of flavor to go with them though, so I made a little buttery goodness for the focaccia underneath.
One shallot (finely chopped)
One clove garlic (finely chopped)
One sprig thyme (leaves pulled and chopped)
3 tbsp butter
1/4 cup sherry
1/4 cup chicken stock
Fleur De Sel
Black Pepper
Stick 1 tbsp butter in the pan, get it nice and hot then throw in the shallot and start to sweat it. After a minute or so throw in the garlic wait for that aroma to fill the room then throw in the thyme for a minute. When it smells like heaven add the sherry and chicken stock and reduce, reduce, reduce until you basically have a paste of unbelievable goodness. Allow to cool / chill.
Slice the focaccia, stick it in a toaster and partially toast top and bottom. Take the jam out of the fridge mix it with another 1 tbsp butter, a pinch of fleur de sel and black pepper and spread on the top of the focaccia. Don't be tight, lavish it on! Put the bread on a pan and stick it under a broiler for about three minutes so the crunch comes to the top of the bread and that caramelized goodness seeps into the bread.
Morels ; sliced, in a pan, 1 tbsp butter, fleur de sel on top with a crack of black pepper, heat over medium high heat for a couple of minutes. Serve on the bread with a touch of parsley on top.
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