You will definitely want to know about this Parmesan French Toast With Mushroom Fricasée if a) you want a breakfast or brunch for guests b) you want a cosy, easy light evening meal or c) you ever prepare a light après theater meal.
I am an opera aficionado and, although I have never done it, I have always been fascinated with the ‘après opéra’ idea. The menu is usually fairly light and simple and served, in my imagination, at least, with Champagne! Some day I will have to try and hold out and eat after the theater!
But for now, this will go into our rotation for our own purposes but definitely for company too.
I discovered by accident that this makes a great make-ahead meal when I reheated the leftovers! You don’t have to make it ahead but I found when I reheated my leftovers I actually liked the crispier French toast better the second day.
The creamy mushroom sauce reheats beautifully as well.
So, feel free to make it immediately before serving, or even a few hours before serving or the day before. How versatile is that??
The recipe originally came from the Food & Drink Holiday 2018 magazine. Not sure how I missed it last year but this definitely will be making an appearance this holiday season.
It is relatively simple. Bread, eggs and mushrooms. The only item you may have to look a bit further afield for are the dried mushrooms but they are widely available. They keep well so you could stock up and keep a few packages on hand.
The original recipe calls for a mix of mushrooms and 1/2 oz of dried porcini, reconstituted. I used mostly cremini fo the fresh mushroom and a mixture of dried that included porcini. I am sure any combination will be delicious. The dried, reconstituted do add a depth of flavour so it is worth using them.
I also made an great discovery when I heated up the leftovers. I thought the leftover mushroom sauce might not be enough so I added some more mushrooms and leeks sautéed and more cream and that was delicious too! I will add quantities in the variation.
Chef’s Tips for Parmesan French Toast with Mushroom Fricasée
- This recipe makes 4 servings if you count on 2 French toast each. If it is the main part of your meal go for 2 toasts. If you are serving other items alongside, like in a buffet, or with a salad on the side some people will find 1 toast to be enough.
- You can use a mushroom mixture or a mixture of mushrooms and sliced leeks in the sauce. Both ways are very good.
- I think a sprinkling of soft cheese like Fontina or Friuli would also be good if this is the star of you meal and you want to amp it up a bit.
Wine Pairing for Parmesan French Toast with Mushroom Fricasée
Pairing wine with mushrooms can be tricky because the umami factor in the mushrooms can increase the sense of bitterness in the wine.
I served this dish with a Rhone GSM, low tannin wine and it was wonderful. Pinot Noir with a forest-y, mushroom profile (not the light, fruity profile) would also be good.
A full-bodied white, like an oaked Chardonnay or Chenin Blanc would be good as well.
Ingredients
Mushroom Fricasée
- 1/2 oz dried porcini mushroom
- 1/2 cup boiling water
- 2 Tbsps unsalted butter
- 1 1/2 lb mixed mushrooms slices (I like cremini) See Recipe Note for variation.
- 3/4 cup heavy cream
- salt and pepper for seasoning
Parmesan French Toast
- 5 large eggs
- 1 Tbsp Dijon mustard
- 3/4 cup whole milk
- 1/2 cup finely grated Parmesan cheese
- 1 1/2 tsp chopped thyme or 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 slices day old white sandwich bread 1/2" thick (I used Villagio)
- 6 tbsp unsalted butter divided 2+2+2
- minced fresh chives for garnish optional
Instructions
Mushroom Fricasée
- Add dried mushrooms to the boiling water and press so they are covered. Allow mushrooms to stand about 20 minutes. Remove porcini and squeeze juice out of them back into the bowl of hot water. Carefully decant the liquid off the porcini being careful to leave the sediment behind. Reserve the broth. Chop the reconstituted mushrooms roughly.
- Heat butter in a frying pan over medium high heat. Add the mushrooms and season with salt. Cook stirring once in a while til mushrooms are lightly browned and tender. Add the porcini mushrooms and the broth to the pan. Cook until most of the liquid has evaporated. Add the cream and simmer until the sauce is thick and saucy. this make take about 3 minutes.
- Season to taste with salt and pepper. Remove from heat and reserve.
Parmesan French Toast
- Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
- Whisk the eggs and Dijon in a large bowl. Whisk in the milk, then the Parmesan and thyme. Whisk until well incorporated. Season with salt and pepper.
- Working with one or 2 frying pans, melt butter in the bottom of the pan over medium heat. Soak the bread slices in the egg mixture for about 15 seconds per side. Transfer to hot frying pan and fry about 4 minutes per side. When done transfer to the baking sheet and keep warm in the oven. Repeat until all the bread has been coated and fried.
- While you are making the French toast, gently reheat the mushroom sauce.
- Serve toast with mushroom sauce and chive garnish if using.
Notes
Nutrition
