Cafe Muses's Mushrooms and Toast

This recipe comes courtesy of Chef Greg Reyner from Cafe Muse in Royal Oak. For more information on the restaurant, visit 
4 tablespoons Boursin Cheese, softened
1 cup sautéed mushrooms (recipe below)
4 slices brioche or challah Bread
4 eggs
1 teaspoon butter
1 teaspoon chopped chives
Sea salt and freshly ground pepper
Toast the bread and cover with the Boursin. Top each piece of toast with a 1/4 of the mushroom mixture. In a sauté pan, fry the eggs with the butter and season with salt and pepper. Top the toast with a fried egg and garnish with chives
2 tablespoons olive oil
2 tablespoons butter
1 pound mushrooms, sliced- I like to use shitake, crimini and oyster
1 clove garlic, thinly sliced
1 teaspoon fresh basil, chopped
2 tablespoons white cooking wine 
sea salt and freshly ground black pepper to taste
Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, salt and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer and add wine and basil until mushrooms are tender, 5 to 8 more minutes.
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