Grilled Morel Mushrooms on Toast – North Dakota Style

Introduction

Locally foraged and grilled to perfection, this North Dakota-style grilled morel mushrooms on toast recipe brings earthy, seasonal flavor right from the wild to your table. Using the Arteflame grill, we capture the deep, woodsy flavor of morels seared on a hot steel griddle and paired with creamy goat cheese on crusty artisan bread. Perfect as an appetizer or standout comfort dish, it's a celebration of nature and flame cooking.

Ingredients

• 1 lb fresh morel mushrooms, cleaned and halved
• 4 slices crusty artisan bread
• 4 oz creamy goat cheese
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Kosher salt to taste
• Fresh cracked black pepper to taste
• Optional: chopped chives for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the center of the Arteflame grill.
3. Stack dry firewood neatly on top of the soaked napkins.
4. Light the paper napkins and allow flame to catch onto the wood.
5. Wait approximately 20 minutes until the firewood burns down and the flat cooktop is hot. The inner edge should be sizzling hot and ready for grilling.

Step 2: Prepare ingredients for the grill

1. Rinse and dry the morel mushrooms thoroughly. Slice them in half lengthwise.
2. Season with salt, pepper, and thyme leaves.
3. Spread goat cheese on each bread slice and set them aside.

Step 3: Grill the mushrooms

1. Add butter onto the hotter inner zone of the flat cooktop.
2. Once the butter is melted and lightly foaming, place the morels cut-side down over the buttered area.
3. Sear the mushrooms until tender and browned, about 4–5 minutes per side, using a spatula to gently flip.

Step 4: Toast the bread

1. Place goat cheese-covered bread slices near the edge of the flat cooktop, goat cheese side up.
2. Allow to toast for about 3 minutes or until the bottoms are crisp and the cheese starts to soften from residual heat.

Step 5: Assemble and serve

1. Top each toasted bread slice with a generous portion of grilled morels.
2. Finish with a sprinkle of fresh chives, if desired.
3. Serve immediately while hot and melty.

Tips

• Only use freshly foraged or store-bought morels; never consume morels raw.
• Use butter instead of oil for richer mushroom flavor on the grill.
• If the cooktop gets too hot, adjust food placement closer to the edge for gentler heat.
• The Arteflame’s solid steel surface ensures even cooking without flare-ups.

Variations

1. Balsamic Morel Toast: Add a drizzle of aged balsamic vinegar over finished toasts for sweet acidity.
2. Truffle Goat Cheese: Mix a touch of truffle oil into the goat cheese for decadent depth.
3. Garlic Butter Mushrooms: Stir minced garlic into the butter prior to grilling mushrooms for sharper aroma.
4. Smoked Gouda Swap: Swap goat cheese for slices of smoked gouda to add creamy smokiness.
5. Wild Herb Infusion: Add chopped wild herbs like tarragon or ramps to the butter while grilling.

Best pairings

• A crisp Sauvignon Blanc or dry Riesling
• Lightly dressed arugula salad with lemon vinaigrette
• A side of grilled asparagus or green beans
• Rustic lager or farmhouse ale

Conclusion

There’s something inherently satisfying about cooking nature’s finest ingredients in the open air. This Grilled Morel Mushrooms on Toast recipe showcases the Arteflame's ability to coax flavor and texture from the simplest ingredients. With minimal cleanup and maximum flavor, this is a North Dakota gem worth repeating all season long.