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!
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 6 slices, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into 6 slices.
- Wipe clean the mushrooms and slice.
- 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.
- Add the cognac/brandy and stir well.
- Drop the toast into the toaster on a low to medium setting.
- Add the creme fraiche to the mushrooms & stir well.
- Season generously with black pepper and a pinch of salt.
- Spread the toast with the Boursin or herb & garlic cream cheese.
- Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!
Nutrition Facts : Calories 514, Fat 21.2, SaturatedFat 11.6, Cholesterol 51, Sodium 789.3, Carbohydrate 66.7, Fiber 5.7, Sugar 4, Protein 17.4
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