French Mushroom Panade | Panade aux champignons

Preheat the oven to 200 °C top/bottom heat. Cut the baguette into slices about 1.5 to 2 cm thick. Spread the bread slices on a baking sheet and toast in the preheated oven for approx. 8–10 minutes until golden brown and crispy.

Clean the button mushrooms and king oyster mushrooms (brush dry) and cut into bite-sized slices. Peel the shallots and cut into thin strips. Peel the garlic cloves and finely chop them. Rinse the fresh thyme and parsley, shake dry, and finely chop the leaves. Coarsely grate the Gruyère.

Melt 30 g of unsalted butter in a large pan. Sauté the shallots over medium heat for about 3 minutes until translucent. Add the mushrooms (button mushrooms and king oyster mushrooms), garlic, and thyme, and sauté over higher heat for about 5–7 minutes until the mushrooms are golden brown and any released liquid has evaporated. Season with a pinch of salt and pepper.