How to Make French Toasts with Mushrooms and Leek

Marinated leek and field mushrooms on a crunchy piece of bread will taste just fine and leave no-one dissatisfied. The bread pieces get soaked with flavorful moisture which makes for a special taste of this snack.

Ingredients for Toasts with Mushrooms and Leek

• 4 large field mushrooms
• leek
• half a glass red wine
• 1 tablespoon balsamic vinegar
• 0.05 lb butter
• a few pieces of bread

Recipe for Toasts with Mushrooms and Leek

1. Cut off the mushrooms’ stalks.
2. Cut the leek into rings.
3. Mix wine, balsamic vinegar, pepper, salt and olive oil in a bowl.
4. Put in mushroom caps, leek and cut-up mushroom stalks and marinate for an hour, giving the mixture a stir now and again.

1. When the mixture has stood by, melt some butter on a frying pan and fry mushroom caps first. Fry them for 2 minutes on each side.

1. Take out the caps and put leek into the frying pan.

1. Cover up and stew on low heat for about 15 minutes. Turn off the heat when the leek acquires a dark caramel hue.
2. Put the leek on dried toasts, put the mushroom caps on top.