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 180ยบ 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.
