Brandied Mushrooms in Cream Over Rye French Toast
- For the Mushrooms
- 1 tablespoon butter
- 1 1/2 pounds mixed mushrooms, including cremini, oyster and shiitake
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- 2 tablespoons brandy
- 1 cup whipping cream
- Salt and pepper
- For the Rye French Toast
- 2 large eggs
- 2/3 cup milk
- 6 slices Rye bread
- Butter, for pan
For the Mushrooms
Melt butter in a large sauté pan over medium-high heat. Add mushrooms and sauté until tender and almost all liquid has evaporated, about 5 minutes.
Add shallot, thyme and cook for 1 minute. Add brandy, stir, then add cream. Reduce cream for a minute or 2, until thickened slightly. Season to taste.
For the Rye French Toast
For Rye French toast, whisk eggs with milk. Heat a griddle over medium heat. Dip each slice of bread in egg mixture to coat. Grease griddle with butter and fry French toast, about 3 minutes on each side, until golden. Remove from griddle and keep warm.
To serve, cut each French toast slice in half and spoon mushrooms over. Serve immediately.