Brandy Creamed Mushrooms On Herby Cheese Toast

• 1 lb field mushroom, wiped & sliced
• 1/2 French baguettes, sliced or 6 slices bread
• 1 ounce butter
• 2 tablespoons creme fraiche
• 2 ounces cream cheese with garlic and herbs or 2 ounces boursin cheese
• 1 -2 tablespoon cognac or 1 -2 tablespoon brandy
• salt
• black pepper
• 2 sprigs fresh lovage (optional) or 2 sprigs fresh parsley (optional)

1. Cut the baguette into 6 slices.
2. Wipe clean the mushrooms and slice.
3. Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
4. Add the cognac/brandy and stir well.
5. Drop the toast into the toaster on a low to medium setting.
6. Add the creme fraiche to the mushrooms & stir well.
7. Season generously with black pepper and a pinch of salt.
8. Spread the toast with the Boursin or herb & garlic cream cheese.
9. Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!

mushroom, baguettes, butter, creme fraiche, cream cheese, cognac, salt, black pepper, parsley

Taken from www.food.com/recipe/brandy-creamed-mushrooms-on-herby-cheese-toast-205374 (may not work)