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Serves Four

Ingredients:

• 4 small brioches, Olive oil for glazing, 20 ml lemon juice, sprigs of parsley to garnish.
• For the mushroom filling- 25g butter, 2 shallots, 1 garlic clove crushed, 175-225 gm assorted wild mushrooms. 45 ml white wine, 45 ml double cream, 5 ml chopped fresh basil and 5 ml chopped fresh parsley, salt and freshly ground black pepper.

Cooking Method:

• Preheat the over to 180º C. Using a serrated or grapefruit knife, cut a circle out of the top of each brioche and reserve. Scoop out the bread inside to make a small cavity.
• Place the brioches and the tops on a baking sheet and brush inside and out with olive oil. Bake for 7-10 minutes until golden and crisp. Squeeze 5 ml of lemon juice inside each brioche.



• To make the filling, melt the butter in a frying pan and fry the shallots and garlic for 2-3 minutes until softened.
• Add the mushrooms and cook gently for about 4-5 minutes, stirring.
• When the juices begin to run, reduce the heat and continue cooking for about 3-4 minutes, stirring occasionally, until the pan is fairly dry.
• Stir in the wine. Cook for a few more minutes and then stir in the cream, basil, parsley and seasoning to taste.
• Pile the mushroom mixture into the brioche shells and return to the oven and reheat for about 5-6 minutes. Serve as a starter, garnished with a sprig of parsley.

Serves Six

Ingredients:

• 225 -275 gm assorted wild mushrooms, 50 gm butter, 1-2 garlic cloves, splash of brandy, freshly ground black pepper, soured cream to serve.
• For the pancakes – 115 gm self-raising flour, 20g buckwheat flour, 2.5 ml baking powder, 2 eggs, 250 ml milk, pinch of salt and oil for frying.

Cooking Method:

• To make the pancakes, mix together the flours, baking powder and salt in a large bowl or food processor. Add the eggs and milk and beat or process to make a smooth batter, about the consistency of single cream.
• Grease a large griddle or frying pan with a little oil and when hot, pour small amounts of batter ( about 15-30 ml per pancake) on to the griddle, well spaced apart.
• Fry to a few minutes until bubbles begin to appear on the surface and the underside is golden, and then flop over. Cook for about 1 minute until golden. Keep warm, wrapped in a clean dish towel. (Makes about 18-20 pancakes.)
• If the mushrooms are large, cut them in half. Melt the butter in a frying pan and add the garlic and mushrooms. Fry over a moderate heat for a few minutes until the juices begin to run and then increase the heat and cook, stirring frequently, until nearly all the juices have evaporated. Stir in the brandy, if using, and season with a little black pepper.
• Arrange the warm pancakes on a serving plate and spoon over a little soured cream. Top with the hot mushrooms and serve immediately.