Little pumpkins perfect for stuffing with nutritious whole foods, the Jack Be Little can be declined in a thousand ways. Here is an idea on how to prepare it in a delicious vegetarian and autumnal version.
Savoury French Toast with Creamy Mushroom Sauce
Ingredients
- 120g of brown Paris mushrooms
- 35g of dried mushrooms of your choice such as morels
- 1 shallot
- 40 ml of white wine like Sauvignon
- 1 miso-type bouillon cube (or beef)
- 400 ml of single cream
- fresh parsley
- sliced country bread
- olive oil
- salt
- Timut pepper
Instructions
- Wash the fresh mushrooms and then rehydrate the dried mushrooms in a bowl of cold water. Mince the shallot and cut the fresh mushrooms into small pieces.
- Heat a saucepan over medium heat with a drizzle of olive oil. Brown the shallot and the fresh and dried mushrooms for a good ten minutes.
- Deglaze with the white wine. Let the alcohol to evaporate completely for about 5 minutes.
- Finally, add the stock cube and liquid cream. Lower the heat and simmer for another 10 minutes.
- Meanwhile, toast thin slices of bread with a little olive oil in the oven or in a pan.
- At the end of cooking season and arrange in deep plates. Sprinkle with chopped fresh parsley then serve with the toast.
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