French-toast batons with wild mushroom and butter

Serves 2 25g butter 150g wild mushrooms, some cut into quarters 100g butter 10 fresh sage leaves salt and freshly ground black pepper, to taste 2 large eggs 50ml milk pinch salt 2 thick slices sourdough bread, cut into batons 125g crème fraîche, to serve 1. Heat the 25g bu er in a medium-sized frying pan over high heat, and fry the mushrooms until golden. Add the 100g bu er, reduce the heat and simmer until the bu er turns golden brown in colour. Remove from heat, add the sage leaves and season to taste. Transfer the mushrooms to a serving bowl, leaving a li le of the bu er in the pan for frying the French toast. 2. Whisk together the eggs, milk and a pinch of salt. Dip the bread batons into the egg mixture and fry in the mushroom pan over medium heat until golden brown and crisp, 1 minute on each side. Remove from pan and serve hot with the wild mushroom and sage bu er and a side of crème fraîche.