Poor knights with mushroom ragout

Name: Poor knights with mushroom ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Mushrooms; 2 Onions; 6 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1/2 bunch Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 1/4 l Milk; 30 g Parmesan cheese; 8 discs (40 g each) White bread

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Mushrooms
2 Onions
6 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
1/2 bunch Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
1/4 l Milk
30 g Parmesan cheese
8 discs (40 g each) White bread

Directions

1
Clean and grate the mushrooms. Peel and finely chop the onions. Heat 2 tablespoons of oil in a saucepan. Brown the mushrooms in it. Add onions, fry briefly, add stock and cream.
2
Bring everything to the boil and simmer for 5 minutes. Add sauce thickener and bring to the boil. Wash thyme, dab dry and, except for a little garnish, pluck from the stalks, chop coarsely and add to the mushrooms.
3
Season to taste with salt and pepper. Mix eggs and milk. Add parmesan and 1 pinch of salt. Slice bread diagonally and turn in the egg milk. Heat the rest of the oil and fry the slices of bread on both sides.
4
Arrange the mushroom ragout on a plate together with the French toast. Serve garnished with remaining thyme.