Mushrooms on Toast with Maille Dijon Spread
- Preparation Time : 15 mins | Cooking Time : 60 mins | Makes 2 Servings
Mushrooms on Toast
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 607.75 kcal |
| Total Fat | 34.11 g |
| Saturated Fat | 20.71 g |
| Sodium | 600.11 mg |
| Dietary Fiber | 6.14 g |
| Sugars | 14.99 g |
| Protein | 20.07 g |
Ingredients List
- 4 slices of good-quality sourdough bread
- 50 g butter
- 2 shallots
- 2 cloves of garlic
- 2 tbsp parsley
- 600 g of seasonal mushrooms
- 4 tbsp of double cream alternative
- 1 tbsp of Maille black truffle mustard with chablisis white wine
- 1 tbsp Maille balsamic vinegar glaze
- Salt, pepper
DIRECTIONS
-
Clean the mushrooms and cut into thick pieces
-
Finely slice the shallots, garlic and parsley.
-
Toast the bread over a wood fire or grill and keep to one side.
-
In a large frying pan, melt the butter until foaming and add the shallots and garlic followed by the mushrooms 30 seconds later.
-
Stir well, leaving the pan on the heat.
-
After 2 or 3 minutes, add the cream and Maille Black Truffle Mustard with Chablis White Wine.
-
Reduce to a thick, creamy consistency. Top with parsley and season.
-
Spoon the mixture over the toast and drizzle with Maille Hazelnut Oil and Maille Balsamic Vinegar Glaze.
