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MorningStar Farms® Sausage and Mushroom Gravy Toast

Sausage mushroom gravy toast

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By Chef Adam Sappington at The Country Cat, Harlow, Prasad, Portland OR

INGREDIENTS

Gravy

  • 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
  • (Recipe_Ingredient_SEC_8460658)
  • 2 Tbsp. Butter
  • 5 ea. Oyster mushroom, cluster
  • 5 slices Sliced brioche
  • 2 Tbsp. Butter
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. Ground black pepper
  • 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. 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.