Savory French Toast With Mushrooms
La Kitchenette owner Virginie Ok has been bringing French flavors to Madison since she opened the cafe on Willy Street in late 2016. Her savory French toast celebrates some of the best flavors of early spring. With fresh greens and herbs in the French toast batter and an earthy mushroom sauce covering each slice, you are sure to enjoy this elegant recipe.
Ingredients
5 eggs
3/4 cup milk
1 ¼ cup heavy cream, divided
¼ cup spinach
1 scallion, cut into 1-inch segments
½ cup fresh tarragon, plus more for plating
½ cup fresh dill, plus more for plating
1 cup raw hazelnuts
4 pancetta slices
4 tablespoons butter, divided
1 shallot, diced
1 garlic clove, minced
4 cups sliced mushrooms (button, cremini, shiitake)
½ cup dry white wine
1 cup chicken or vegetable stock
1 tablespoon cornstarch
Kosher salt
8 slices bread - preferably day-old brioche sliced 1” thick
2 tablespoons hazelnut oil (or other neutral cooking oil)
3 cups sliced portobello mushrooms
Directions
Preheat oven to 350 degrees F.
In a blender, combine eggs, milk, 1/2 cup heavy cream, spinach, scallion and herbs. Blend until smooth and combined.
Pour the batter into a deep flat bottomed dish. Set aside.
Roast hazelnuts in preheated oven for 15 minutes. Let cool then rub a towel around the nuts to remove skins. Place the nuts into a bag on a flat surface, and crush them gently with a rolling pin. Set aside until ready to plate.
Increase oven temperature to 450 degrees F. Place pancetta slices on a baking sheet, and bake until crisp, about 10 minutes. Roughly chop and set aside until ready to plate.
In a large saucepan, heat hazelnut oil over medium heat. Sear portobello mushrooms until browned around the edges, about 10 minutes. Remove to a plate and set aside until ready to plate. Don’t bother cleaning out the pan.
In your large saucepan, melt 2 tablespoons butter over low heat. Add shallots and cook until they turn translucent, about 10 minutes. Add garlic and stir until fragrant, 1 minute more. Add mushrooms and cook until they begin to soften. Pour in wine and stock, and bring to boil. Reduce heat and let simmer until reduced, about 15 minutes.
Stir the cornstarch into the remaining 3/4 cup heavy cream, then add to the mushroom sauce and cook until thickened. Add salt to taste.
Quickly dip each brioche slice in the batter and transfer to a dry plate.
Over medium heat, melt 1 tablespoon butter on a nonstick pan or griddle and fry brioche slices on both sides until golden brown, about 2 minutes per side. Add remaining 1 tablespoon butter when pan gets dry, if needed.
To serve, place one slice brioche on a plate, pour the sauce over, place another slice on top, and add more sauce. Top with the seared mushrooms, pancetta chips, crushed hazelnuts and any remaining fresh herbs.
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