A rich sauce of mushrooms simmered with brandy and cream is served over pumpernickel French toast.


  • Mushrooms:

  • 1 Tbsp butter, plus extra for crostini

  • 2 lbs mixed mushrooms, including cremini, oyster and shiitake

  • 1 shallot, minced

  • 1 tsp chopped fresh thyme

  • 2 Tbsp brandy

  • 1 cup whipping cream

  • salt and pepper

  • Pumpernickel French Toast:

  • 2 large eggs

  • 2/3 cup milk

  • 6 slices pumpernickel bread

  • butter, for pan


  • 1.

    Melt butter in a large sauté pan over medium-high heat. Add mushrooms and sauté until tender and almost all liquid has evaporated, about 5 minutes. Add shallot, thyme and and cook 1 minute. Add brandy, stir in, then add cream. Reduce cream for a minute or 2, until thickened slightly. Season to taste.

  • 2.

    While mushrooms are cooking, prepare crostini. Slice 6 thin slices of baguette on the bias. Spread a little butter on each slice and toast in a n oven preheated to 400F (200C) until just golden and crispy.

  • 3.

    For pumpernickel French toast, whisk eggs with milk. Heat a griddle over medium heat. Dip each slice of bread in egg mixture to coat. Grease griddle with buter and fry French toast about 3 minutes on each side until golden. Remove from griddle and keep warm.

  • 4.

    To serve, cut each French toast slice in half and spoon mushrooms over. Serve immediately.

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