Brandied Mushrooms in Cream over Pumpernickel French Toast
Brandied Mushrooms in Cream over Pumpernickel French Toast
Try this quick and easy French toast recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • Mushrooms:
  • 1 tablespoon butter, plus extra for crostini
  • 907 grams mixed mushrooms, including cremini, oyster and shiitake
  • 1 shallot, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons brandy
  • 1 cup whipping cream
  • Salt and pepper
  • Pumpernickel French Toast:
  • 2 large eggs
  • ⅔ cup milk
  • 6 slices pumpernickel bread
  • Butter, for pan
  1. Melt butter in a large sauté pan over medium-high heat
  2. Add mushrooms and sauté until tender and almost all liquid has evaporated, about 5 minutes
  3. Add shallot, thyme and and cook 1 minute
  4. Add brandy, stir in, then add cream
  5. Reduce cream for a minute or 2, until thickened slightly
  6. Season to taste
  7. While mushrooms are cooking, prepare crostini
  8. Slice 6 thin slices of baguette on the bias
  9. Spread a little butter on each slice and toast in a n oven preheated to 400°F (200°C) until just golden and crispy
  10. For pumpernickel French toast, whisk eggs with milk
  11. Heat a griddle over medium heat
  12. Dip each slice of bread in egg mixture to coat
  13. Grease griddle with buter and fry French toast about 3 minutes on each side until golden
  14. Remove from griddle and keep warm
  15. To serve, cut each French toast slice in half and spoon mushrooms over
  16. Serve immediately

Tagged Under

Recipes to consider