I am hosting the appetizer course of a progressive dinner. We have lots of dried morels and porcini mushrooms, enough that I can use them with abandon (lucky me!)
Would we it be too much to do both a soup (I'm thinking this one http://www.finecooking.com/recipes/wi...)
And some kind of bruschetta highlighting the morels? (perhaps a variation of this http://marxfood.com/wild-mushrooms-to...
I was thinking of plating the soup with a piece or two of the bruschetta on the side. Is that too much mushroom?