Parmesan French Toast With Mushroom Fricasée
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Breakfast, Main Dish
Cuisine: American
Servings: 4 servings
Calories: 720kcal
Mushroom Fricasée
- ½ oz dried porcini mushroom
- ½ cup boiling water
- 2 Tbsps unsalted butter
- 1 ½ lb mixed mushrooms slices (I like cremini) See Recipe Note for variation.
- ¾ cup heavy cream
- salt and pepper for seasoning
Parmesan French Toast
- 5 large eggs
- 1 tablespoon Dijon mustard
- ¾ cup whole milk
- ½ cup finely grated Parmesan cheese
- 1 ½ teaspoon chopped thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ tsp black pepper
- 8 slices day old white sandwich bread ½" thick (I used Villagio)
- 6 tablespoon unsalted butter divided 2+2+2
- minced fresh chives for garnish optional
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.
Note 1: Use 1 lb of mixed fresh mushrooms and 1 leek, white part only, cleaned and sliced horizontally if desired. Note 2: Make mushroom sauce and French toast up to 1 day head. Refrigerate separately. Gently reheat sauce on stove and toast in the oven and serve.
[nutrition-label]
Calories: 720kcal | Carbohydrates: 39g | Protein: 25g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 402mg | Sodium: 792mg | Potassium: 804mg | Fiber: 4g | Sugar: 8g