Toast of sweet potato with mushrooms and Brugge Prior
4 pers.
30 min
Ingredients for 16 toasts
2 sweet potatoes, peeled
2 tbsp olive oil
pepper and salt
1 shallot, peeled
100 g chestnut mushrooms
a knob of Brugge butter
1 clove of garlic, pressed
2 tbsp chopped parsley
2 to 3 slices of Brugge Abt
Preheat your oven to 180 °C.
Cut the sweet potatoes into circles of +/- 1 cm thick. Brush some oil onto them and season with salt and pepper. Place on a baking tray covered with baking paper and slide into the oven. Bake for 15 minutes.
Meanwhile, cut the shallots and mushrooms into fine cubes.
Melt a knob of butter in a saucepan and fry shallot and garlic until glassy.
Increase the heat, add the mushrooms and cook until tender. Season with pepper, salt and parsley.
Spoon the duxelles of mushrooms on the sweet potato toast.
Cut out circles the size of the toast from the Brugge Abt and place on the duxelles.
Put in the oven for 10 minutes until the cheese is melted and lightly coloured.