Whether we are traveling in France or Germany, we can always find a light lunch. Then too, at home, we can enjoy the taste of mushrooms on toast with a creamy sauce.
Toast aux champignons (French)
Pilztoast (Germany)
Serves 4
Preheat the oven to 305F (175C)
8 Tbs. (120 g) of (dairy-free) organic butter
2 Tbs. (30 g) (gluten-free) flour
mushrooms (mix), sliced
1 1/2 tsp. (7 ml) juice of organic lemon
2 chopped organic shallots
1 cup (240 ml) (dairy-free) yogurt
1/2 cup (120 ml) dry white wine
2 Tbs. (30 g) fresh chopped parsley
white pepper to taste
4 crips crusted (dairy-free) bread
1/2 cup (120 ml) hollandaise sauce*
un 1. Mix 7 Tbs. (105) butter and the flour to make a paste.
duex 2. Mix the lemon and mushrooms.
trois 3. Melt 1 Tbs. (15 g) butter and sauté the shallots about 2-3 minutes.
quatre 4. Add the mushrooms and sauté another 4 minutes.
cinq 5. Add the white wines and yogurt.
six 6. Brings to boil over a medium-high heat.
sept 7. Stir in the butter/flour sauce slowly until it thickens.
huit 8. Add the parsley and set aside.
neuf 9. Toast the sliced bread in the oven for about 6 minutes.
dix 10. Place the toast on a plate, spoon some of the mushrooms on top.
onze 11. Drizzle some hollandaise sauce and garnish with parsley.
*Hollandaise Sauce
Holländischesoße (German)
sauce hollandaise (French)
makes 1 1/2 cups (360 ml)
4 organic egg yolks (Use the egg whites instead of whole eggs to make waffles.)
3 Tbs. (45 ml) organic lemon juice
1 Tbs. (15 ml) dry white wine
dash or two of cayenne pepper
1 cup (130 g) (dairy-free) organic butter
eins 1. Place a double boiler over a low heat.
zwei 2. Whisk the egg yolks, lemon juice, and wine on the top pan of the boiler, until it thickens.
drie 3. Remove the pan.
vier 4. Add the cayenne pepper.
fünf 5. Slowly add the butter, whisk.
Use the extra sauce on tomorrow's fried eggs and ham breakfast (eggs benedict/œufs bénédicte/Eier Benedikt).
