One of Chef Philippe's creations that's perfect for a balmy summer evening. Try with his Wild berries and Champagne sabayon!
Ingredients
1 lb of your favourite mushrooms
4 oz unsalted butter
1 shallot peeled and minced
salt and pepper to taste
juice of one lemon
1 tbs fresh thyme chopped fine
4 slices of brioche bread toasted
1 tbs parsley chopped fine
Directions
Wash and dry the mushrooms. If they are large cut in two. Melt the butter in a sauté pan to a brown stage, add mushrooms, then add chopped shallot. Sauté quickly. Season to taste. Squeeze lemon juice and sprinkle chopped thyme over the mushrooms. Shake pan and serve hot on toast. Dress with chopped parsley.
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