2 Course Brunch | Cheesy Mushroom Sourdough
Serves 2 | with Peanut-Honey Cream Nutty Waffles
Take brunch to the next level with this epic 2 Course Brunch. Start with a creamy cheesy mushroom sourdough baguette. Follow that with extra nutty waffles dripping in peanut-honey cream and you're on to a winner!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
120 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
15 grams
Wild Mushroom Paste
150 grams
Creme Fraiche
(Contains Milk)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 grams
Honey
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Slice the baguette in half lengthways, then pop onto a baking tray, cut-side up.
c) Bake on the middle shelf of the oven until toasted and golden, 10-12 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced mushrooms to the pan.
b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
c) In the meantime, peel and grate the garlic (or use a garlic press).
d) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.
a) Stir the water for the sauce (see pantry for amount) and wild mushroom paste into the mushroom pan. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.
b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
c) Meanwhile, mix half the creme fraiche, peanut butter and honey together in a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
d) Pop your peanut-honey cream into the fridge to chill until serving.
a) Once the mushroom sauce has thickened, stir in the remaining creme fraiche and the grated Italian style cheese. Simmer for 1 min, then cover with a lid or some foil and remove from the heat.
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) Once the baguette has baked, allow to cook for 5 mins, then slice in half lengthways.
b) While the baguette cools, place 4 waffles onto a baking tray and onto the bottom shelf of the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
c) Spread the peanut-honey cream evenly over each warm waffle.
a) Stack 1 waffle on top of another, then share the 2 waffle stacks between 2 plates. Sprinkle over the chopped peanuts.
b) Share the baguette halves between 2 serving plates, separate to your nutty waffles. Evenly top with the cheesy mushrooms.
Your 2 course brunch is served!
Enjoy!
