1. Cut the baguette into 6 slices. 2. Wipe clean the mushrooms and slice. 3. Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated. 4. Add the cognac/brandy and stir well. 5. Drop the toast into the toaster on a low to medium setting. 6. Add the creme fraiche to the mushrooms & stir well. 7. Season generously with black pepper and a pinch of salt. 8. Spread the toast with the Boursin or herb & garlic cream cheese. 9. Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately! ---------------------------------------------------------------------------
Nutrition
Ingredients
