INGREDIENTS: for 4 people

Morels, country bread, 2 tomatoes, 2 cloves of garlic, parsley, 50 g of butter


We toast 4 large slices of country bread for 10 minutes at 200 °.

We cut the tomatoes in julienne, we put them in a pan with the morels and we brown over low heat for 10 minutes.

With another frying pan, brown the 2 cloves of garlic, the parsley in the 50 g of butter over medium heat.

Generously place the tomatoes and morels on the slices of bread then cover with this parsley juice. To taste as a starter with a beautiful lamb’s lettuce salad

Listen again to the show about morels this morning in the company of Patrick Feidt, Chef and gourmet caterer of Mat de Cocagne in Barr