Brandy Creamed Mushrooms on Herby Cheese Toast |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I made these with bits and bobs from the fridge & the pantry; I had half a baguette left & some Boursin Herb & Garlic cream cheese plus a few mushrooms and a bit of creme fraiche. The Cognac was an inspirational afterthought, and it worked a treat!!! I am now thinking these would make a great starter, as well as a simple supper dish. I garnished them with some fresh lovage from the garden which gave them a lovely celery-lemon flavour! I love anything on toast, and this will be a new but firm favourite now! Ingredients:
1 lb field mushroom, wiped & sliced |
1/2 french baguettes, sliced or 6 slices bread |
1 ounce butter |
2 tablespoons creme fraiche |
2 ounces cream cheese with garlic and herbs or 2 ounces boursin cheese |
1 -2 tablespoon cognac or 1 -2 tablespoon brandy |
salt |
black pepper |
2 sprigs fresh lovage (optional) or 2 sprigs fresh parsley (optional) |
Directions:
1. Cut the baguette into 6 slices.
2. Wipe clean the mushrooms and slice.
3. Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
4. Add the cognac/brandy and stir well.
5. Drop the toast into the toaster on a low to medium setting.
6. Add the creme fraiche to the mushrooms & stir well.
7. Season generously with black pepper and a pinch of salt.
8. Spread the toast with the Boursin or herb & garlic cream cheese.
9. Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!
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