Serves 6
20 minutes preparation time
15
minutes cooking time
1 tablespoon butter, plus more for frying
1
tablespoon canola oil
1 pound crimini mushrooms, sliced
3 garlic
cloves smashed and peeled
1/2 teaspoon salt, divided
a few grinds
of fresh pepper
1 teaspoon minced fresh thyme
2 tablespoons port
or sherry
1 loaf unsliced challah bread
3/4 pound Gruyère, sliced
6 eggs
1
1/2 cups whole milk
1 teaspoon minced sage
Heat the butter
and canola oil in a large sauté pan over medium high heat. Add the
mushrooms and garlic. Turn the mushrooms but let them sit for a minute
or two between stirs so that they brown. Sauté until they are tender and
golden brown, about 10 minutes. Add the thyme, port, 1/4 teaspoon of
salt, and some pepper and cook for another minute until the liquid has
thickened. If you don't like the strong taste of garlic, remove the
cloves from the pan. (If you're like me, leave them in for added zing).
et aside.
While the mushrooms are cooking, prepare the bread.
Cut the loaf into 1-inch thick slices. Cut each slice again in the same
direction, leaving one end intact (see photo). Lay a few slices of
Gruyère inside the bread in a single layer.
Mix the eggs,
milk, sage, remaining salt and a few more grinds of pepper in a large
shallow bowl or baking dish. Add the bread slices and let them sit for
about 2 minutes on one side. Check the bread a few times while it is
soaking. It should soak
through, but you don't want it to get too soft or it will fall apart as
you lift it. Turn and let the bread sit for about another 2 minutes on
the other side. Both sides should be completely covered in the egg
mixture.
Heat a large skillet or griddle over medium heat and
add enough butter to generously coat the pan. Cook the French toast
until it is golden brown and the cheese has melted, about 5 minutes on
each side. Resist the temptation to turn the heat up to cook it faster
because patience will get you a melted cheese center.
Serve 1
slice on each plate topped with mushrooms. Pass the extras at the table.