Mushrooms on French Toast (Ciuperci Pe Friganele)

May 09, 2023May 9, 20230 1
Mushrooms on French Toast (Ciuperci Pe Friganele) that will leave you craving for more
in Breakfast/Brunch

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs button mushrooms
1 tablespoon minced fresh dill
2 tablespoons butter
salt
1 French baguette
1 cup milk
1 -2 egg
salt
1/2 teaspoon sugar

Nutrision Information

Servings Per Recipe
4
Calories
406
Sugar
5g
Fat
19g
Mushrooms on French Toast (Ciuperci Pe Friganele) is a Romanian specialty dish that is simple to prepare and tastes divine. The sauteed mushrooms are served on top of the warm and sweet French Toast, creating that perfect mix of sweet and savory flavors. The dish is perfect for breakfast or a light meal, and is enjoyed by all ages. Mushrooms on French Toast (Ciuperci Pe Friganele) is a filling and satisfying recipe for your taste buds.

Instructions

1.Wash and pat dry the button mushrooms.
2.Slice the mushrooms and add them to a hot frying pan with butter, minced fresh dill and salt. Cook until tender and set aside.
3.Cut the French baquette into slices and set aside.
4.In a mixing bowl, whisk the eggs, milk, salt and sugar together.
5.In a hot frying pan, melt butter and coat the bread slices with the mixture and cook until golden brown on each side.
6.Place the sliced mushroom on the French toast and serve immediately. Enjoy!

PROS

This recipe is a unique twist on classic French Toast and can be served as a breakfast or a light meal.

The dish is filled with flavor and is simple and quick to make.

CONS

The dish is high in calories and fat due to the use of butter in both the mushrooms and French Toast.

Not suitable for those who are allergic to mushrooms or lactose intolerant.

HEALTH & BENEFITS

The dish has a great deal of Vitamin D which is good for improving bone health.
The mushrooms in the dish also have anti-inflammatory properties and high levels of antioxidants that boost the immune system.

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