2 Course Brunch | Creamy Mushroom Toasted Baguette

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 in the water for the sauce (see pantry for amount) and wild mushroom paste. 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. Pop your peanut butter cream in the fridge to chill until serving.

a)  Once the mushroom sauce has thickened, stir in the remaining creme fraiche and thegrated Italian style cheese. Simmer for 1 min, then cover 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) Meanwhile, place 4 waffles onto another 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 butter cream evenly over each warm waffle, then stack 2 waffles on 2 plates and sprinkle over the chopped peanuts.