Marrow Morel Toast

-A warning from the start, always make sure the morals you use are safe. If you don’t know for sure, please replace morels with your mushroom of choice from your local grocery.-

In my upcoming fantasy novel, there is a character named Marcum Wiggsnem who runs a famous restaurant in Charles Gate called The Pig Pen. He is famous for making Marcum’s King-bowl Toast, which is basically morel mushroom toast. So here is that famous recipe from Marcum’s restaurant in the heart of the city of Charles Gate. Enjoy.


  • 4 slices of whole wheat bread
  • 1/2 lb. of morel mushrooms, sliced
  • 4 beef bone marrow pieces, about 1 inch each, soaked overnight in water to whiten
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 2 tbsp. of butter
  • 2 tbsp. of olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  1. Preheat oven to 400°F (200°C).
  2. Toast the slices of whole wheat bread in the oven until crisp and golden, about 8-10 minutes.
  3. Meanwhile, in a pan over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.
  4. Add the minced shallots and cook until softened, about 2-3 minutes.
  5. Add the sliced morel mushrooms and minced garlic to the pan and cook until the mushrooms are tender about 5-7 minutes. Season with salt and pepper.
  6. Remove from heat and keep warm.
  7. In another pan, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
  8. Sear the beef bone marrow pieces for about 2-3 minutes on each side until browned and soft.
  9. Place a piece of beef bone marrow on top of each slice of toast and spread gently to cover.
  10. Place the toasted bread and beef marrow combination on a baking sheet and top each slice with the morel mushroom mixture.
  11. Bake in the oven for 5-7 minutes until the bone marrow is hot and slightly softened.
  12. Garnish with fresh parsley and serve immediately.

This rich and savory toast combines the nutty flavor of whole wheat bread with the earthy taste of morel mushrooms and the indulgent creaminess of beef bone marrow. Please use mushrooms you are sure are actual morels, or substitute your own favorite grocery store mushroom instead, to be safe.

For additional flavor or something different, top with a sunny-side-up egg fried in bone marrow grease.

D. Michl Lowe

River’s Edge Cabbage Soup Recipe

I considered writing an article about this recipe first so that you all would have to scroll through it to get to the recipe, but I hate it when websites do that, so here is the recipe at the beginning. You’re welcome!

Cabbage Soup Recipe

Yields around 6 quarts. However, I often double this recipe and freeze what my family can’t eat in one sitting.


  • 1 medium-sized cabbage chopped into 1-inch squares, (or enough to fill the bottom of the pot several inches up with chopped cabbage).
  • 5-6 stalks of celery (enough to cover the top of the cabbage).
  • 1 (28-ounce) can of crushed tomatoes.
  • 8 ounces of tomato juice or V8.
  • 1.5 tablespoons salt.
  • 1 teaspoon of black pepper or white pepper, if you want a cleaner look.
  • 1/2 a teaspoon of crushed red pepper.


  • 1. Take your cabbage and cut it into 1-inch squares. Place this in a large steep-sided pot, enough to hold all the ingredients.
  • 2. Put the chopped celery into the pot on top of the cabbage. I usually just do a rough chop to the size I want.
  • 3. Fill the stock pot up with water to about so that it covers the cabbage and celery a good 5 inches.
  • 4. Place the pot on the stove and bring it to a boil. Reduce the heat just enough to keep it at a steady simmer and cook until the cabbage and celery are tender but still firm; around 35 minutes.
  • 5. Then add the remaining ingredients (crushed tomatoes, tomato juice, salt, pepper, and crushed red pepper) and cook an additional 5 minutes to allow the ingredients to get to know one another.

Notes: You may want to adjust the salt, pepper, and crushed red pepper to suit your taste. I personally like to add some chopped Polish Style Smoked Kiolbassa Sausage, the pre-cooked kind. I know it’s not traditional to the Rivers Edge Restaurant, but I really like it with this addition, your mileage may vary. Anyway, enjoy the soup!

The River’s Edge Restaurant was originally a restaurant located in Saint Albans West. It was closed around 2010 unfortunately.

D. Michl Lowe

Addendum: I did not come up with this recipe myself, I found it years ago on the web at and have rewritten and reworked it over the years into the format you see here. To be completely fair, this is as close as I have been able to get to the original recipe that I remember it as a kid. It’s the closest to the original taste and trust me I have tried a lot of other versions. Howie, the original website author writes a very good article that goes into a lot of details about the town of Saint Albans, the restuarant, and the recipe, so check out his article below.