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Mushrooms on Toast
- Clean the mushrooms and cut into thick pieces
- Finely slice the shallots, garlic and parsley.
- Toast the bread over a wood fire or grill and keep to one side.
- In a large frying pan, melt the butter until foaming and add the shallots and garlic followed by the mushrooms 30 seconds later.
- Stir well, leaving the pan on the heat.
- After 2 or 3 minutes, add the cream and Maille Black Truffle Mustard with Chablis White Wine.
- Reduce to a thick, creamy consistency. Top with parsley and season.
- Spoon the mixture over the toast and drizzle with Maille Hazelnut Oil and Maille Balsamic Vinegar Glaze.