Mustard Mushrooms On Toast
By: Anonymous
Published: Friday, December 4, 2009 - 1:25am

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