Wild Mushrooms on Toast

Try a different kind of breakfast with creamy sautéed wild mushrooms and shallots added to toasted ciabatta bread.
  • 0:22 TIME
  • 10 portions

INGREDIENTS

10g Unsalted Butter

100g Banana Shallots, finely diced

1.2kg Wild mushrooms

50ml Madeira

100ml whipping cream

10ml CHEF® Mushroom Liquid Concentrate

8g Chives

10ml Olive oil

2 x 500g Ciabatta, sliced 1.5 cm thick

80g Parmesan Cheese, shaved
 

METHOD

Prep: 10 minutes. Cook: 12 minutes.
 

  1. Melt the butter in a pan on a medium heat, making sure it does not burn.
  2. Add the shallots and cook without colour, add the prepped cleaned mushrooms.
  3. Sauté until cooked, add the Madeira and reduce.
  4. Add the whipping cream and reduce. Season with the CHEF Mushroom Liquid concentrate, season with 4g of chives.
  5. Heat the griddle pan and brush with the olive oil. Toast the ciabatta bread on both sides.
  6. Place the bread into the base of the preferred serving dish, top with the mushrooms.
  7. Garnish with the remaining chives & the shaved parmesan to serve.
     

CHEF'S TIP

Why not use chestnut and closed cup mushrooms to reduce the cost.

Remove the bread and serve with pasta instead for a simple main course dish.