Morel Mushroom Toasts with Parsley Salad recipes

Ingredients

• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, minced
• 1 fresh bay leaf
• ½ pound morels, cleaned, trimmed and sliced into ¼-inch-thick rounds
• ½ cup crème fraîche
• 1 teaspoon chopped fresh thyme
• 1 teaspoon lemon zest
• black pepper
• salt
• 1 cup loosely packed flat-leaf parsley leaves
• 2 teaspoons chopped chives
• 1 teaspoon fresh lemon juice
• ½ teaspoon red pepper flakes
• 1 clove garlic, halved
• 8 small slices of whole wheat sourdough, toasted

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