Posh Mushrooms on ToastDownload
Preparation Time15 minutes
In a large saute pan, heat the butter and fry the shallot over a medium heat for 4 minutes or until softened.
Add the mushrooms and fry over a high heat for 4-5 minutes or until golden. Stir in the garlic and cook for 1 minute. Sprinkle over the flour and cook out for 1 minute.
Add the Madeira, stock and thyme. Simmer for a few minutes or until the liquid has reduced to a thick glaze. Season to taste and serve on top of griddle brioche.
For the beef carpaccio, bat out thin slices of fillet steak and place on a serving platter, drizzle over some good quality olive oil and season well. Scatter over parmesan shavings and a handful of rocket leaves and serve on the side.
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