How to make this recipe

In a small bowl, cover the dried morels with the boiling water and let stand until softened, about 20 minutes. Swish the morels in the soaking liquid to remove any grit and drain on paper towels; halve any large morels. Reserve the soaking liquid.

In a food processor, mince the white mushrooms. In a large skillet, melt 2 tablespoons of the butter. Add the shallots and cook over low heat until softened, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the minced white mushrooms and a pinch each of salt and pepper and cook over moderate heat, stirring, until any exuded liquid evaporates, about 3 minutes. Add the brandy and reduce by half, about 4 minutes.

Add the morels and their reserved soaking liquid, stopping when you reach any grit on the bottom. Add 3/4 cup of the cream and simmer over moderate heat until slightly thickened, about 5 minutes.

In another large skillet, melt the remaining 2 tablespoons of butter. Add the shiitake, chanterelle and oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add 1/4 cup of the chicken stock, cover and cook over low heat, stirring occasionally, until the mushrooms are tender, about 8 minutes. Add the remaining 1/4 cup each of cream and stock and simmer until slightly reduced, about 2 minutes. Add the creamed morels and the thyme and simmer for 3 minutes. Season with salt and pepper.

Arrange the toasted baguette slices on 8 plates. Spoon the creamed mushrooms on top and serve at once.