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
Ingredients
  • 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
Method
  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

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