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