s MUSHROOM FRENCH TOAST ****
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s MUSHROOM FRENCH TOAST ****
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Ingredients
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Instructions *** 12-15-16 very good, sort of different, used a hearty white bread instead of the challah, couldn't find the sherry so dumped in a little bourbon! *** A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply prepare the French toast right before serving. Mushroom French ToastMushroom French Toast 0 Breakfast & Brunch Entrees Low-Calorie Ingredients: 4 slices challah bread (½-inch thick) 2 eggs ½ cup whole milk 3 tsp. chopped fresh thyme, divided 2 Tbs. vegetable oil 1 8-oz. pkg. cremini mushrooms, sliced 1 3.5-oz. pkg. shiitake mushrooms, sliced 3 Tbs. unsalted butter, divided ½ cup sliced onion 2?½ tsp. tomato paste 2?½ tsp. all-purpose flour ¼ cup dry sherry, optional ¾ cup low-sodium vegetable broth 2 Tbs. reduced-fat cream cheese, optional Instructions: Preheat oven to broil. Broil challah slices on baking sheet 5 minutes, or until golden brown, turning once. Transfer to plate to cool. Meanwhile, whisk together eggs, milk, and 2 tsp. thyme in shallow dish; season with salt and pepper, if desired. Add challah toast, and soak 10 minutes, turning occasionally. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, and sauté 6 to 7 minutes, or until browned. Transfer mushrooms to bowl; set aside. Melt 2 Tbs. butter in same saucepan over medium heat. Add onion, and sauté 1 to 2 minutes. Stir in tomato paste and flour; cook 1 minute. Whisk in sherry, if using, and cook 1 minute. Stir in broth and mushrooms; cook 2 minutes. Whisk in cream cheese, if using, and remaining 1 tsp. thyme; keep warm. Heat remaining 1 Tbs. butter in cast-iron skillet. Add bread slices, and cook 5 minutes or until golden brown, turning once. Serve each slice French toast with ¼ cup mushroom sauce. Nutrition Information: Unit (Serving Size): serves 4 Calories: 315 Protein: 10 g Total Fat: 20 g Saturated Fat: 7 g Carbohydrates: 24 g Cholesterol: 121 mg Sodium: 234 mg Fiber: 2 g Sugar: 6 g Yield: Per serving (1 slice french toast with 1/4 cup sauce) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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