

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.
- Melt the butter in a pan on a medium heat, making sure it does not burn.
- Add the shallots and cook without colour, add the prepped cleaned mushrooms.
- Sauté until cooked, add the Madeira and reduce.
- Add the whipping cream and reduce. Season with the CHEF Mushroom Liquid concentrate, season with 4g of chives.
- Heat the griddle pan and brush with the olive oil. Toast the ciabatta bread on both sides.
- Place the bread into the base of the preferred serving dish, top with the mushrooms.
- 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.
Products used in the recipe

Distinctive aroma and flavour of mushrooms, including shiitake and champignon. Create an intensely flavourful mushroom stock to be used in risottos and soups. CHEF Liquid Concentrates are versatile and dissolve instantly. In a rich liquid form, you can add them drop by drop to a dish until you get the precise flavour you want.