Ingredients
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1
-
1/2
-
1
-
2
-
2
-
1 - 2
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-
-
2
-
-
-
-
-
-
Directions
Brandy Creamed Mushrooms on Herby Cheese Toast, 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!
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Steps
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1
Done
|
Cut the Baguette Into 6 Slices. |
|
2
Done
|
Wipe Clean the Mushrooms and Slice. |
|
3
Done
|
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
Done
|
Add the Cognac/Brandy and Stir Well. |
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5
Done
|
Drop the Toast Into the Toaster on a Low to Medium Setting. |
|
6
Done
|
Add the Creme Fraiche to the Mushrooms & Stir Well. |
|
7
Done
|
Season Generously With Black Pepper and a Pinch of Salt. |
|
8
Done
|
Spread the Toast With the Boursin or Herb & Garlic Cream Cheese. |
|
9
Done
|
Pour the Hot Creamy Mushrooms Over the Top of the Cream Cheese Toast, Garnish & Eat Immediately! |
