It's time for a beautiful, seasonal recipe with Marieke Gouda's Overjarige 2 years + cheese, featured in our upcoming July shipment of our Quarterly Cheese Subscription! You can sub any Gouda for this recipe, but of course we recommend the award-winning American artisan Marieke brand for the most authentic version of Gouda being made in the United States.
Morel Mushroom Toast with Gouda and Caramelized Onions Recipe
Sautéed Morel Mushrooms with caramelized onions, lemon, and butter make a perfect pair for a melted, aged Gouda cheese in this spring and summer toast recipe.
1 yellow onion, sliced thinly in half-moons
1 tablespoon unsalted butter
1 tablespoon olive oil or vegetable oil
8oz fresh morel mushrooms, trimmed, clean, and cut in half (other recommended mushroom subs are chanterelles, oyster mushrooms, or shiitake mushrooms)
1 medium clove garlic, minced
2 tablespoons unsalted butter
1 teaspoon soy sauce
1 teaspoon fresh juice from 1 lemon
1/4 cup homemade or store-bought low-sodium chicken stock, or water
1 tablespoon minced fresh herbs, such as scallion, chives, chervil, or parsley
Kosher salt and freshly ground black pepper
4oz Gouda-style cheese, freshly grated
4 slices of sourdough or levain bread, brushed with olive oil on both sides and placed on a baking sheet
First, caramelize those onions. Heat the 1 tablespoon of butter in a small to medium sauté pan over medium heat and add the sliced yellow onion. Continue to stir occasionally for 20 minutes to guarantee even caramelization of the onion. If the burner is too hot, don't hesitate to turn down the heat.
Turn off the heat, place the caramelized onions in a small bowl, and set aside.
Wipe out the sauté pan with a paper towel or clean cloth and return to the burner.
Pour the 2 tablespoons of oil into the sauté pan and heat on high until the oil is shimmering but not smoking.
Sauté the mushrooms for approximately 4 minutes, until well browned. Stir occasionally to prevent scorching.
After the mushrooms are nicely browned, turn the burner heat down to medium, and add the garlic and caramelized onions. Cook all together for 45 seconds, until fragrant. Be careful that the garlic doesn't burn!
Add the 2 tablespoons of butter, lemon juice, soy sauce, and broth/water. Swirl the pan and cook until the sauce is reduced to a creamy coating over the morels and onions.
Turn off the heat and stir in your herbs.
Assembling the toast
Turn on your oven broiler, and broil the oiled slices of bread on each side for approximately 2 minutes per side to get a nice light browning to each side for texture. Be sure to monitor your broiler as they do vary in strength!
Remove the toasted bread slices from the oven and top each slice with equal parts morel mushroom sauté. Then top each toast with grated cheese and return to the oven to melt the cheese through, approximately 1 to 2 minutes.
Serve immediately with a simple spring side salad.
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