Mustard Mushrooms On Toast


Photo: flickr user avlxyz

Yield:

4.0 servings

Added:

December 4, 2009

Creator:

Anonymous

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Ingredients

50 grams butter plus some for the toast
20 chestnut mushrooms
1 salt and black pepper
1 onion chopped
1 clv garlic crushed
2 sprg thyme leaves only
1 level tbsp flour
1 tablespoon brandy or a dash of balsamic vinegar
1 tablespoon dijon mustard
250 ml chicken or vegetable stock
3 tablespoons sour or double cream
4 slc toast to serve

Preparation

1
Melt half the butter in a large frying pan then season the mushrooms and fn until they are brown all over.
2
Remove from the pan.
3
Next in the remaining butter gently fry the onion with the garlic and thyme. until soft.
4
Season then stir in the flour adding more butter if necessary and fry until the roux (butter/flour mixture) has turned a light-brown colour.
5
Return the mushrooms to the pan add the brandy and mustard arid stir through. Pour in the stock and gently bubble for about 10 minutes.
6
Add extra stock or a dash of water if the mixture evaporates too much (it should be sauce-like) then stir in the cream and serer hilcd onto thick. buttered toast.
7
Serves 4

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