This Brunch Recipe Is Almost TOO Easy

_MG_1263Photographed by Nicolas Bloise.
We would be lying if we said we didn't wake up every Saturday (and Sunday) morning dreaming of brunch. Bacon and eggs, a stack of chocolate chip pancakes, bagel and lox — yeah, that's all just about priority number one as soon as our eyes open. But, there is one little thing about brunch that can make getting our hungover selves out of bed seriously difficult — the lines! Why wait two hours to eat when you can turn your apartment into your own dining haven? Chef Aksel Theilkuhl of Tribeca's hottest new restaurant, Washington Market Tavern, shares a recipe so simple and delicious it'll have you ditching your favorite local eateries in favor of your very own kitchen.
Wild Mushrooms & Toast
Serves 2

1 cup mushrooms
1/2 cup heavy cream
1 tbsp butter
1 tbsp garlic
1 tbsp shallots
2 oz herbs (chives and/or parsley)
2 oz white wine
Salt to taste
1 baguette

Instructions 1. First, make the "compound butter," which is much easier than it sounds. Take regular butter and let it soften, then mix in some of your minced garlic and any fresh herbs of your choice — thinly sliced rosemary, chives, or parsley work well with this recipe.
2. Spread the herbed butter onto any sort of fresh, crusty bread, like a baguette. Put this into the oven on low heat, and toast until the butter has melted and the bread is nice and crunchy.
3. While it's toasting, prep your mushrooms. Use fresh mushrooms from the grocery store or local farmer's market (make sure to ask which mushrooms are in season) and cut them into small pieces. Braise them in a pan with a splash of white wine and heavy cream, along with the remaining garlic and shallots.
4. Once you've created a creamy mushroom spread, pour over the crunchy, buttered toast and enjoy!

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