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Savoury French Toast with Creamy Mushroom Sauce

IMG_0172min - Peugeot Saveurs
  • Yield 3
  • Preparation time 20 minutes
  • Cook time 25 minutes
  • Difficulty easy


  • 120g of brown Paris mushrooms
  • 35g of dried mushrooms of your choice such as morels
  • 1 shallot
  • 40 ml of white wine like Sauvignon
  • 1 miso-type bouillon cube (or beef)
  • 400 ml of single cream
  • fresh parsley
  • sliced ​​country bread
  • olive oil
  • salt
  • Timut pepper


  • Wash the fresh mushrooms and then rehydrate the dried mushrooms in a bowl of cold water. Mince the shallot and cut the fresh mushrooms into small pieces.
  • Heat a saucepan over medium heat with a drizzle of olive oil. Brown the shallot and the fresh and dried mushrooms for a good ten minutes.
  • Deglaze with the white wine. Let the alcohol to evaporate completely for about 5 minutes.
  • Finally, add the stock cube and liquid cream. Lower the heat and simmer for another 10 minutes.
  • Meanwhile, toast thin slices of bread with a little olive oil in the oven or in a pan.
  • At the end of cooking season and arrange in deep plates. Sprinkle with chopped fresh parsley then serve with the toast.