Becky Selengut

Restaurant: Chef & Author Good Fish & Shroom

Why I Support Labeling of GMO Food: What is truly at the core of this issue is our right to know what we are putting in our bodies.  The fact that corporations want to hide this information sends one of two obvious messages: 1. there is something worth hiding or 2. consumer concern (labeling) will hurt their bottom line. Nowhere in this defensiveness is a stated corporate concern for transparency. I whole-heartedly support the consumer’s right to know exactly what they are eating.

Recipe:  Morel Mushrooms on Brioche Toast Points with Brandy

Yield: 4 servings as an appetizer

2 cups fresh morels or 1/2 cup dried
Four 1/4” slices of brioche
3 tablespoons unsalted butter
1/4 cup minced shallot
1 teaspoon chopped fresh thyme
Kosher salt or (optional) truffle salt and pepper, to taste
1 cup stock or mushroom rehydration liquid
1 teaspoon sherry vinegar
2 tablespoons brandy
1/4 cup + 2 tablespoons heavy cream
2 tablespoons chopped fresh parsley

If your morels are dried, rehydrate and strain the morels in very hot tap water for 20 minutes. Pull the
rehydrated mushrooms out of the soaking liquid, squeeze out and cut into rings. Strain the reserved liquid,
watching out for any sediment and leaving it behind. Reserve this mushroom stock.

Turn your broiler on. Trim the crust from the brioche slices and cut them diagonally into 2 triangles. Melt
the butter in a large frying pan or cast iron skillet over medium-low heat. Remove 1 tablespoon of the
butter and use it to brush on the brioche. Add the shallot, along with a small pinch of salt, to the pan with the
remaining butter and cook until lightly soft, about 3 minutes. Add the mushrooms & thyme to the pan &
increase the heat to high. Add salt to taste. Once the mushrooms have started to brown (about 5 minutes),
deglaze the pan with 1 cup of the stock plus the sherry vinegar and brandy.

Simmer until the volume of the liquid reduces by 2/3rds, about 5 minutes. While the liquid is reducing, put
the brioche on a baking sheet & broil them until the top side is toasted, then flip and toast the bottom. Once
the liquid has reduced, add the heavy cream. Continue to simmer until the sauce has thickened, 3-5 minutes
more. Add the parsley. Taste and add salt and black pepper as necessary.

Serve the toast points topped with the mushroom mixture, along with a very simple salad. To be extra
fancy, you can make a micro herb salad to place on top of the mushrooms: combine the leaves of various
soft herbs, such as parsley, thyme, nasturtium and/or edible flowers and dab them lightly with a little extra
virgin olive oil and lemon juice. Season with a smidge of salt.