Ingredients
- 3 Tbsp. Butter
- 3 ea. Shallots, sliced
- 4 cloves Garlic, minced
- 1 lb. MorningStar Farms® Sausage Style Crumbles (SKU: 28989-10230)
- 1 Tbsp. Herbs de provence
- 1 lb. Chanterelle mushrooms, sliced
- 2 ea. Lemons, juiced
- 1 cup Sour cream
- 2 Tbsp. Butter
- 1 Tbsp. Kosher salt
- 1 Tbsp. Ground black pepper
- 5 ea. Oyster mushroom, cluster
- 5 slices Sliced brioche
- 2 Tbsp. Butter
- 1/2 package MorningStar Farms® Veggie Bacon Strips, cooked and crumbled (SKU: 28989-97197)
- to garnish Parsley, chopped
Directions
1. For the Gravy: In a heavy bottom pan, heat butter. Add shallots and garlic and cook until caramelized, stirring occasionally. Add MorningStar Farms® Sausage Style Crumbles, herbs de provence, chanterelle mushrooms and cook over medium heat, covered, so all the juice from the mushrooms and vegetables mix to form a base. Add lemon juice and cook until browned, stirring occasionally. Once mixture is browned, add sour cream until combined.
2. To cook the oyster mushroom cluster, add butter to a skillet and bring to medium heat. Season with salt and pepper. Next, place a second clean skillet on top of the mushrooms to turn into a flat steak and cook for 7 minutes. Flip mushrooms over and place pan back on top of mushrooms. Continue to cook for another 7 minutes.
3. In a skillet toast bread with butter, salt, and pepper.
4. To Serve: On a plate, top bread with cooked oyster mushrooms and a large scoop of gravy. Top with crumbled bacon and parsley.
