2 Course Brunch | Cheesy Mushroom Sourdough

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.