CookEat Recipe
Mushrooms à la Bordelaise on Toast
Chopped canned mushrooms and shallots sautéed with parsley, bay and sherry, served hot on crisp French toast.
Method
Steps
Step 1
Drain and chop the canned mushrooms. Toast four thick baguette slices until crisp; keep warm and dry.
Step 2
Melt butter in a pan and soften the six finely chopped shallots for 5–6 minutes without scorching. Add mushrooms, salt, pepper, parsley and finely minced bay leaf.
Step 3
Pour in sherry and cook the source's ten minutes, stirring, until the mushrooms are hot and the liquid is reduced to a light glaze. Remove a whole bay leaf if used.
Step 4
Spoon the hot mushrooms immediately onto the toast so the bread stays crisp at the edges.
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