1/4 pound (1 stick) plus 2 tablespoons unsalted butter, softened
1/4 cup all-purpose flour
12 white button mushrooms
juice of 1/2 lemon
(about 1 tablespoon)
4 shallots, peeled and finely chopped
3 tablespoons brandy
1 cup dry white wine, such as Sauvingnon Blanc
2 cups heavy cream
2 tablespoons chopped fresh parsley salt
freshly ground white pepper
1 baguette (or bread with crisp crust and light chewy interior), cut into 16 slices
1 cup Hollandaise Sauce
, for serving
fresh cut curly-leaf parsley, for garnish
Preheat the oven to 350 degrees.
Place the stick of butter in a small bowl and knead in the flour, a bit at a time, to form a smooth paste (beurre manie).
Toss together the mushrooms and lemon juice in a small bowl. Melt the remaining 2 tablespoons of butter in a large sauté pan over medium heat, add the shallots, and sauté until any liquid they release has evaporated, about 4 minutes.
Add the brandy and simmer for about 1 minute, setting flame to it (flambéing) if desired. Add the white wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Stir in the cream and bring to a boil over medium-high heat.
Stir in the beurre manié a little at a time until incorporated and the sauce thickens. Toss in the parsley, season with salt and pepper, and set aside momentarily.
Arrange the baguette slices on a baking sheet and toast in the oven until golden brown, about 5 to 7 minutes.
Set 2 slices of bread in the center of each plate and spoon some of the creamed mushrooms overtop. Drizzle with about 2 tablespoons of hollandaise sauce and garnish with parsley.