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Cindy Yonkman
French toast with mushroom ragout
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Ingredients
Directions
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Soak the slices of bread in a mixture of egg, milk, Provençal herbs, salt and pepper.
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Heat the olive oil and fry the onion and mushrooms 2-3 minutes. Sprinkle with the flour and season with salt and pepper.
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Add the cooking cream. Tie with diluted cornstarch and mix in the rosemary.
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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.
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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.
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Delicious with onion soup or chicory soup.
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Nutrition
680Calories
Sodium0% DV0g
Fat69% DV45g
Protein56% DV28g
Carbs13% DV38g
Fiber0% DV0g
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