Mushroom Broth Poutine Toast Recipe

About this recipe

A high-protein dinner featuring rotisserie chicken, crispy fries, and melted white cheddar cheese served over toasted bread with rich gravy.

Ingredients

• 50G Pepper Black Ground BWFO
• - Kallo Organic Mushroom Stock Cubes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - London Grocery Ciabatta Bake At Home 4 Pack

Instructions

1. 1. Preheat your oven and bake 4 ciabatta rolls according to the package instructions. Once done, set them aside.
2. 2. In a skillet, heat 2 cups of mushroom stock over medium heat until it starts to bubble. If the stock is too thick, add a tablespoon of vegetable broth to reach your desired consistency.
3. 3. Keep the mushroom stock warm on medium-low heat for about 5-7 minutes, stirring occasionally.
4. 4. While the stock is heating, toast 4 slices of ciabatta using your preferred method and set them aside.
5. 5. Once the stock is heated, stir in black pepper to taste and mix well.
6. 6. To assemble, place a slice of toasted bread on each plate. Spoon the mushroom stock mixture generously over the toast.
7. 7. Drizzle additional mushroom stock over the toast for extra flavor if desired.
8. 8. Finish with a sprinkle of black pepper to taste and serve immediately.