French toast with mushroom ragout

Name: French toast with mushroom ragout
Total time: 25 min
Yield: 4
Ingredients: 8 cut coarse brown bread; multigrain bread; Whole grain bread; Waldkorn bread; 4 egg; 150 milliliters milk; 1 teaspoon dried Provençal herbs; 2 tablespoon olive oil; 150 gram mixed mushroom; oyster mushroom; Chestnut mushroom; 1 onion; 1 tablespoon flour; 200 milliliters cooking cream; 1 teaspoon cornstarch; 1 tablespoon fresh rosemary; 1 tablespoon fresh thyme; 75 gram butter; 150 gram Mozzarella

Ingredients

8 cut coarse brown bread
Multigrain bread
Whole grain bread
Waldkorn bread
4 egg
150 milliliters milk
1 teaspoon dried Provençal herbs
2 tablespoon olive oil
150 gram mixed mushroom
Oyster mushroom

Chestnut mushroom
1 onion
1 tablespoon flour
200 milliliters cooking cream
1 teaspoon cornstarch
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
75 gram butter
150 gram Mozzarella

Directions

Soak the slices of bread in a mixture of egg, milk, Provençal herbs, salt and pepper.
Heat the olive oil and fry the onion and mushrooms 2-3 minutes. Sprinkle with the flour and season with salt and pepper.
Add the cooking cream. Tie with diluted cornstarch and mix in the rosemary.
Heat the oven grill. Bake the slices of bread for about 2 minutes per side in the butter. Put them side by side on a baking tray.
Divide the mushroom ragout and mozzarella over it and put it under the grill until the cheese melts. Sprinkle with some chopped green herbs if necessary.
Delicious with onion soup or chicory soup.