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Mushrooms on French toast

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 10
Servings 6


  • 750
    fresh black mushrooms, thickly sliced
  • 6
    slices of white bread, crusts removed
  • 2
    large eggs
  • 125
  • 90
  • sea salt and milled pepper to taste
  • 5
    sunflower oil
  • 10
    mustard powder
  • 30
    tarragon leaves or snipped chives
  • 125
    thick cream


Wipe mushrooms with dampened absorbent paper and slice thickly. Place bread slices in egg and milk mixture (lightly beaten together), one at a time, and leave until saturated. Heat 15-30 ml (1 to 2 tbsp) butter in a 30 cm diameter frying pan. Lift slices of bread out of egg mixture with an egg lifter and allow excess egg mixture to drip off. Place in pan, season and fry on both sides until golden. Remove and keep hot. Meanwhile, heat remaining butter and oil in another frying pan, add mushrooms, mustard and tarragon leaves and stir-fry over high heat for 5 to 6 minutes. Drain off mushroom juice, if any. Stir in cream, season and immediately remove from stove. Place warm toast on individual heated plates and spoon some mushrooms over each. Serve immediately.

Read more on: shallow-fry

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