1.Place morels in a small bowl and pour boiling water over top. Leave to re-constitute for about 30 minutes.
2.Meantime, heat butter and oil in a medium-sized cast iron frying pan over medium heat. Once sizzling, add onion and sauté until soft and translucent, about 7 to 10 minutes. Add garlic and sauté for another 2 minutes. Remove from heat until morels are ready to cook.
3.Squeeze excess water from the morels, reserving the liquid. Slice larger morels into bite-sized pieces and leave tiny ones whole.
4.Place the pan holding the onions back on the burner, set on medium. Add mushrooms and cook, stirring occasionally, for a good 5 to 7 minutes.
5.Pour in the reserved soaking liquid and simmer until all the liquid has evaporated. Stir in thyme. Add wine and simmer until reduced by half, then add cream.
6.Cook until the cream has thickened enough that it’s little more than a coating on the mushrooms. Remove from heat and reserve.

1.Preheat oven to 400F. Spread crostini out onto two baking trays. Bake for 5 minutes, until undersides are just beginning to brown.
2.Brush olive oil on the browned side of each round. Pile a spoonful of the morel mixture onto each one, not overloading the slices, but covering the bread.
3.Bake for 5 minutes.
4.Remove from the oven, arrange on a platter and drizzle glaze over top. Serve at once.

1.Combine cranberry juice, vinegar and sugar in a small pot set over medium heat. Whisk until sugar is dissolved. Cook, uncovered, until liquid is reduced to a thick syrup, about 20 minutes.
2.Remove from heat and whisk in butter, one tablespoon at a time. Cool to room temperature. To drizzle, dip a spoon in the glaze and trace lines across each crostino. (There will be drips!)

1. Combine 1 cup cranberries and 1 cup water in a blender and blend to a smooth puree.
2. Line a small sieve with cheesecloth and place it over a small bowl. Pour the cranberry mixture into the sieve.
3. Pour water, half a cup at a time, into the sieve and allow it to drip into the bowl. Once all the water has passed through the sieve, gather the corners of the cheesecloth together and squeeze gently until most of the liquid is expressed. (Save the pulp for smoothies.)
4. Store juice in the fridge for up to one month.