MUSH­ROOM & PARME­SAN FRENCH TOAST

PREP + COOK TIME 15 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

2 eggs

½ cup (125ml) milk

2 tea­spoons di­jon mus­tard

¼ cup (20g) finely grated parme­san 4 x 2cm-thick slices sour­dough bread 1/3 cup (80ml) olive oil

300g but­ton mush­rooms, sliced thinly 1 clove gar­lic, crushed

2 ta­ble­spoons fresh thyme leaves 2 tea­spoons ap­ple cider vine­gar

10g but­ter

¼ cup (60g) crème fraîche

¼ cup (20g) flaked parme­san 1 ta­ble­spoon finely chopped

fresh chives

1 Us­ing a fork, whisk eggs, milk, mus­tard and parme­san in a shal­low dish un­til com­bined; sea­son. Soak bread slices in egg mix­ture for 5 min­utes, turn­ing half­way through.

2 Mean­while, heat 1½ ta­ble­spoons of the oil in a large fry­ing pan over medium-high heat; cook half the mush­room, with­out stir­ring, for 1 minute or un­til browned un­der­neath. Cook, stir­ring, for a fur­ther 2 min­utes or un­til ten­der. Trans­fer to a heat­proof dish; cover with foil. Re­peat process with an­other 1½ ta­ble­spoons of the oil and re­main­ing mush­room, ad­ding gar­lic and thyme dur­ing the last minute of cook­ing; stir in vine­gar

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