This dish really showcases the rich flavor of the morels; their umami is a perfect pairing to goat cheese. Adapted from Forager Chef and Serious Eats.

Ingredients

• 8 oz bacon, diced into 1/2″ cubes
• ¼ c red wine vinegar
• 1 T brown sugar
• 1 T vegetable or canola oil
• 8 oz morel mushrooms
• 1 small shallot, minced
• 1 medium clove garlic, minced
• 2 T unsalted butter
• 1 t soy sauce
• 1 t fresh juice from 1 lemon
• 1/4 c low-sodium chicken stock
• 1 T minced fresh thyme and/or parsley
• Kosher salt and freshly ground black pepper
• 2 T mayonnaise
• 4 slices of rustic bread, cut into 1/2″ slices
• Kosher salt and fresh ground black pepper to taste
• 12 oz high-quality salad greens
• A handful of toasted walnuts
• 2 T pickled onion, diced
• Large handful of fresh-cut chives
• ¼ c soft spreadable chevre
• Balsamic drizzle

Instructions

1. In a large cast iron pan, slowly cook the bacon for a few minutes, until cooked through.
2. Add vinegar and sugar to the pan and cook for a few minutes, until most of the liquid is absorbed.
3. Transfer the bacon-vinegar mixture into a small bowl and reserve.
4. Wipe out the pan so you can cook the morels in it.
5. Trim, clean and rinse the morels if needed to remove any grit. Keep smaller morels whole, and cut larger morels in half. (Note: if your morels are freshly foraged, soak them in salted water for several minutes in salted water to remove bugs.)
6. Dry fry morels in a large cast iron skillet on high heat for several minutes, until all of their liquid has evaporated and they are starting to sizzle.
7. Add oil and cook mushrooms, stirring and tossing occasionally, until well browned, about 4 minutes total.
8. Reduce heat to medium-high and add shallot and garlic. Cook, stirring constantly, until fragrant, about 45 seconds.
9. Add butter, soy sauce, lemon juice, and chicken stock or water and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute.
10. Stir in herbs, season to taste with salt and pepper, and set aside.
11. When the bacon and morels are cooked, spread a thin layer of mayonnaise onto each slice of bread and toast until golden brown.
12. Smear the toast with some goat cheese, then top with bacon, pickled onion, toasted walnut, and morels.
13. Nestle on a bed of salad, drizzle with balsamic glaze, sprinkle with chives, and serve immediately.