Courtesy of top chef Tom Aikens, this lovely dish is easy to whip up but still impressive. It contains a whole array of delicious flavours and can be served as a weekend brunch option or light lunch.
- 150ml Lactofree cream
- 100ml Maderia wine (sweet)
- 50g finely diced shallots
- 40g spreadable
- 50ml vegetable oil
- 4 garlic cloves finely chopped
- 10 sorrel leaves roughly sliced
- 1 slice of sourdough
- 1 teaspoon picked thyme leaves
- 1 tablespoon chopped chervil
- 10 turns of milled pepper
- 2g salt
Method1 Put a medium frying pan on medium heat, add the oil and then when hot add the spreadable until it melts.
2 Next add in the mushrooms and season with the salt and pepper. Cook the mixture for 5-8 minutes without stirring it at all so they start to slowly caramelize before adding in the shallots, garlic, and thyme.
3 Cook this for 3-4 minutes then add the Maderia wine and reduce by two thirds before adding in the cream. Reduce this by half then add the chives and sorrel leaves.
4 To assemble, place the toasted sourdough onto the plate, then spread with spreadable and put the mushrooms on top.
Prep Time20 minutes
Cook Time20 minutes
Nutrition InformationServes 2
For more Lactose free recipes from Tom Aitkens, click HERE.
More tasty breakfast and brunch recipes:
Copyright: Farmhouse Breakfast Week
Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!