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Vegetarian brunch
Cheesy French toasts with mushrooms

Cheesy French toasts with mushrooms

Name: Cheesy French toasts with mushrooms
Yield: Serves 2
Cuisine: French recipes
Ingredients: 45g butter; Light olive oil for frying; 170g pack mixed mushrooms (we used king oyster, shimeji and enoki); 125g button mushrooms, sliced if large; 1 fat garlic clove, crushed; Large fresh rosemary sprig, separated into tiny sprigs; 1 large free-range egg; 2 thick white bread slices (best if slightly stale); 80g emmental cheese, grated

Easy
January 2018

Easy
January 2018

Serves 2
Hands-on time 20 min

French toast doesn’t have to be sweet. Have a go at this incredibly cheesy recipe, topped with buttery fried mushrooms, for a decadent brunch dish that will not disappoint.

Vegetarian recipes

Nutrition: per serving

Calories: 595kcals
Fat: 46.2g (22.5g saturated)
Protein: 24.1g
Carbohydrates: 19.5g (1.7g sugars)
Fibre: 1.2g
Salt: 1.2g

Nutrition: per serving

Calories: 595kcals
Fat: 46.2g (22.5g saturated)
Protein: 24.1g
Carbohydrates: 19.5g (1.7g sugars)
Fibre: 1.2g
Salt: 1.2g

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Ingredients

45g butter
Light olive oil for frying
170g pack mixed mushrooms (we used king oyster, shimeji and enoki)
125g button mushrooms, sliced if large
1 fat garlic clove, crushed
Large fresh rosemary sprig, separated into tiny sprigs
1 large free-range egg
2 thick white bread slices (best if slightly stale)
80g emmental cheese, grated

Method

Heat 30g of the butter and a splash of oil in a large non-stick frying pan and fry all the mushrooms, seasoned with salt and pepper, over a high heat for 5-6 minutes until golden brown. Add the garlic and rosemary sprigs and cook for another minute. Set aside and keep warm.
Meanwhile, beat the egg in a shallow bowl with a splash of water and dip in each slice of bread to fully coat. Set aside on a plate. Wipe the pan clean, then heat the remaining butter and a splash more oil and cook the eggy bread for a few minutes until golden and crisp. Turn over, top with the grated emmentaland cover with the lid or a sheet of foil and cook for a few minutes longer (to help melt the cheese). Season with a little more salt and plenty of black pepper to taste, then serve the eggy, cheesy toasts topped with the mushrooms.