Espresso braised mushrooms on sourdough with Semi Automatic Espresso Machine.

Por Andy Cooks · 25 min

Ingredientes

Modo de preparo

1. Heat 1 tablespoon of the oil and the butter in a large frying pan over medium-high heat.
2. Add the mushrooms and cook for about 5 minutes, stirring now and then, until they start to brown. Season with salt and pepper.
3. Add the garlic and cook for another minute, stirring.
4. Pour in the espresso and bring to a boil. Cook until reduced by half.
5. Add the cream and cook for 2 more minutes until slightly thickened.
6. In a separate frying pan over medium heat, heat the remaining oil and fry the eggs for 2 to 3 minutes, until the whites are set.
7. Serve the mushrooms on buttered toast, sprinkled with chives, topped with an egg and parmesan.

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