toast champignon
Fry crushed garlic cloves in olive oil with sliced mushrooms
and chopped shallot. Season with pepper and salt. Deglaze
with Cognac and cream. Add a dash of cooked vegetable stock
and Worcestershire sauce. Thicken with flour dissolved in
water.
Toast the bread. Spoon a generous spoonful of sauce on the
toast and finish with some chopped parsley.
olive oil
vegetable stock
bread
plain flour
Cognac
parsley
Pepper and salt
Fry crushed garlic cloves in olive oil with sliced
mushrooms and chopped shallot. Season with
pepper and salt. Deglaze with Cognac and
cream. Add a dash of cooked vegetable stock
and Worcestershire sauce. Thicken with flour
dissolved in water.
Toast the bread. Spoon a generous spoonful of
sauce on the toast and finish with some
chopped parsley.
toast champignon
olive oil
vegetable stock
bread
plain flour
Cognac
parsley
Pepper and salt
