Brandied Mushrooms in Cream Over Rye French Toast

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy

For the Mushrooms

1 tablespoon butter
1 1/2 pounds 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

For the Rye French Toast

2 large eggs
2/3 cup milk
6 slices Rye bread
Butter, for pan

For the Mushrooms

Melt butter in a large sauté pan over medium-high heat. Add mushrooms and sauté until tender and almost all liquid has evaporated, about 5 minutes.

Add shallot, thyme and cook for 1 minute. Add brandy, stir, then add cream. Reduce cream for a minute or 2, until thickened slightly. Season to taste.

For the Rye French Toast

For Rye French toast, whisk eggs with milk. Heat a griddle over medium heat. Dip each slice of bread in egg mixture to coat. Grease griddle with butter and fry French toast, about 3 minutes on each side, until golden. Remove from griddle and keep warm.

To serve, cut each French toast slice in half and spoon mushrooms over. Serve immediately.

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