10 slices of toast (white, brown or wholemeal)
800g sliced mushrooms - use up yesterdays left over breakfast mushrooms
250ml double cream
2 shallots or 1 small onion chopped
1. Sweat off the onions. Add the mushrooms and cook down. Season.
2. Add the cream and bring to the boil. Reduce until a nice coating consistency, but not too much or it will split.
3. Add the Essential Cuisine Wild Mushroom Glace to taste. Serve on top of the freshly buttered toast.