Mushroom toast

Name: Mushroom toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Porcini mushrooms; 200 g Chanterelles; 1 collar Spring onion; 4 Shallots or small onion; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 1 TABLESPOON Cornstarch; 1 collar Marjoram; 4 discs Toast; 4 Salad leaves; 30 g Téte de Moine from the play

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Porcini mushrooms
200 g Chanterelles
1 collar Spring onion
4 Shallots or small onion
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
1 TABLESPOON Cornstarch
1 collar Marjoram
4 discs Toast
4 Salad leaves
30 g Téte de Moine from the play

Directions

1
Clean porcini and chanterelles. For larger porcini remove the sponge. Clean porcini carefully with a brush or kitchen paper. If necessary, peel the mushroom feet thinly.
2
Cut the mushrooms into slices. Wash chanterelles thoroughly and drain well, possibly halve them. Clean and wash spring onions and cut into rings. Peel and finely dice shallots. Heat the fat in a pan.
3
Steam all mushrooms for about 5 minutes while turning. Take out and fry the prepared shallots and spring onions in the fat. Add mushrooms again, season with salt and pepper, deglaze with cream and bring to the boil.
4
Stir starch into 1 tablespoon of water until smooth and bind the mushroom vegetables with it. Wash the marjoram, dab dry and pluck off the leaves, except for something to garnish. Stir the marjoram into the vegetables. Roast toast until golden brown.
5
Arrange salad leaves and mushroom ragout on top. Arrange toast on plates. Slice the tûte de moine with a peeler and place it on the toast. Serve garnished with the remaining marjoram.