8slices sourdough bread, day old (if it is a large sourdough boule use 1 slice per person)
400gbutton or portabellini mushrooms, sliced
Handful fresh thyme sprigs
60gParmesan cheese, grated
Juice & zest of ½ lemon
Olive oil, for frying
Salt and pepper, to taste
Beat eggs and milk together in a bowl. Add the cayenne, nutmeg and a generous amount of salt and pepper. Pour the egg mixture into a deep sided roasting tray that can fit all of the slices of bread.Add the sourdough.
After a few minutes flip the slices so they soak the custard mixture up from both sides. Once the sourdough has soaked up all of the liquid, heat a large non-stick frying pan.
On medium heat, melt a tablespoon of butter with a little dash of olive oil until gently sizzling. Working in batches, add a few slices of the soaked sourdough and cook until golden brown on both sides.
Just before each slice is cooked through, add a sprinkle of parmesan cheese to each slice. Flip and repeat. Cook until each slice has a little crisped-up parmesan on the outside. While the bread is cooking, heat another pan and add a drizzle of olive oil and a knob of butter. Add the sliced mushrooms and a handful of thyme sprigs.Cook until golden brown and tender. Season with salt and pepper and squeeze over a little lemon juice.
Plate the parmesan French toast topped generously with the sautéed mushrooms.Grate over some fresh lemon zest and a generous shower of parmesan cheese.Serve with some rocket or baby greens on the side.