Espresso braised mushrooms on sourdough

Serves 1
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Directions

  1. 1Start by preparing a shot of espresso.
  2. 2Slice the Swiss Brown mushrooms.
  3. 3Chop the garlic cloves.
  4. 4Chop the chives.
  5. 5Slice two thick pieces of sourdough bread.
  6. 6Toast the sourdough slices.
  7. 7Heat 1 tbsp of olive oil and butter in a large frying pan over medium-high heat.
  8. 8Add the sliced mushrooms to the pan and cook, stirring occasionally, for 5 minutes, until they start to brown.
  9. 9Season the mushrooms with salt and pepper.
  10. 10Add the chopped garlic to the pan and cook for another minute, stirring.
  11. 11Pour in the espresso coffee and bring it to a boil, cooking until it reduces by half.
  12. 12Add the cream to the pan and cook for another 2 minutes until the sauce thickens slightly.
  13. 13Heat the remaining olive oil in a frying pan over medium heat and fry the eggs for 2-3 minutes until the whites are set.
  14. 14Serve the braised mushrooms on the buttered toast.
  15. 15Sprinkle with chopped chives.
  16. 16Top with a fried egg.
  17. 17Grate parmesan cheese over the top.

Ingredients

  • 1.5 tbsp olive oil
  • 20 g butter
  • 200 g Swiss Brown mushrooms, sliced
  • to season Sea salt and pepper
  • 2 garlic cloves, chopped
  • 40 ml espresso coffee
  • 2 tbsp cream
  • 2 eggs
  • 2 thick slices sour dough, toasted
  • 2 tbsp grated parmesan cheese
  • to garnish Chopped chives

Equipment

large frying panknifechopping boardespresso machinetoasterwooden spoongrater