Recipe
Wild Mushroom & Port Brioche Recipe
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- 115 g shiitake mushrooms, halved .
- 2 large field mushrooms, sliced .
- 2 tbsps olive oil .
- 2 garlic cloves, crushed .
- 2 sprigs fresh thyme .
- 150 ml port wine .
- flat leaf parsley, to garnish .
- 1200 ml hot vegetable stock .
- 3 sticks celery, finely sliced .
- 300F ml red wine .
- 1 onion, cut into thin wedges .
- 6 brioche rolls .
- 225 g chestnut mushrooms, quartered
Directions
- Step #1 Heat oven to 190°C Heat 1 tbsp oil In a large-ish pan, then fry mushrooms for 4-5 mins, stirring every once in awhile, until lightly browned.
- Step #2 Remove with a slotted spoon, then set aside.
- Step #3 Add remaining oil to the pan, onion & garlic over a low heat, stirring every once in awhile, then fry the celery, for 5-6 mins Add wine, stock & thyme & bring to the boil.
- Step #4 Simmer for 30 mins.
- Step #5 Add the port & redcurrant jelly.
- Step #6 Bring back to the boil, then boil for 10 mins until reduced by half & thick & syrupy.
- Step #7 Spice up to taste, discard the thyme & stir in the the mushrooms.
- Step #8 Simmer for 5 mins.
- Step #9 Meanwhile, pull the tops off the brioche & reserve, then pick out dough from the centre to leave a thick shell.
- Step #10 (Process remaining dough to make breadcrumbs, then freeze for future use.
- Step #11 ) Place rolls on a baking sheet, then bake for 5-7 mins until hot & crisp.
- Step #12 Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley.
- Step #13 Serve as soon as possible with any remaining gravy, potato wedges & green beans.
- Enjoy the Wild Mushroom & Port Brioche recipe
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