Chef Luc Tignol makes an autumn toast in the France Bleu kitchen on Place de la Motte in Limoges

Ingredients :

– 1 sourdough and cereal bread

– 400g of mushrooms (ceps, chanterelles, chanterelles, shiitake, brown mushrooms

– 100g of chickpeas

– Olive oil

– Lemon

– cumin powder

-Tahini

– 100g of butter

– 100g of flour

– 50g of parmesan

– 20g of scamorza (optional)

– 20g of white grapes

– Shiitake or ceps powder (optional)

Recipe (for 5 people)

1) Hummus: Mix 100g of chickpeas, 2 tbsp of olive oil, the juice of a lemon, a pinch of cumin, 1 tbsp of tahini, 1 pinch of salt, reserve everything for dressing.

2) Scamorza and parmesan crumble: Preheat the oven to 170°
Mix in a bowl 100g of butter, 100g of flour, 50g of parmesan, 20g of grated scamorza (optional)

3) Pan-fried mushrooms: Fry your mushrooms in a knob of butter, season with salt and pepper, and set aside.

4) In the same skillet, toast the slices of bread in the remaining fat.

5) Dressage: Take the slices of bread, place hummus on all the surface, arrange your mushrooms, a few grapes cut in half, sprinkle with crumble, mushroom powder (optional)

6) Serve and taste

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