Mushroom Brioches

Brioches rolls make an unusual and attractive shell for this rich mushroom filling. Any combination of mushrooms can be used- look out for packets of mixed exotic mushrooms in supermarkets.

Serves: 4


  • 2 tbsp Olive Oil
  • 1 Red Onion, sliced
  • 1 Red Pepper deseeded and diced
  • 1 Garlic Clove, crushed
  • 175g Brown Chestnut Mushrooms sliced
  • 115g Button Mushrooms Halved
  • 50g Shiitake Mushrooms
  • 150ml Red Wine
  • 150ml Vegetable Stock
  • 2 tbsp Cranberry Sauce
  • 4 Brioche Rolls
  • Salt, Freshly Ground Black Pepper


  1. Heat the oil in a frying pan and cook the onion, red pepper and garlic over a gentle heat until soft and cooked
  2. Add the remaining oil to the pan and gently fry the mushrooms until soft and browned
  3. Stir in the red wine, stock, cranberry sauce and seasoning and simmer for 10 -15 mins until reduced to a thick syrup
  4. While the sauce is reducing, slice the tops from the brioche rolls and using a spoon scoop out the bread from inside
  5. Bake at Gas 6 180C for 5 mins to crisp the shells
  6. Spoon the mixture into the brioche shells and serve immediately

This recipe is from The Big Book of Best Kept Secrets of the Women's Institute published by Simon & Schuster 2006 ISBN 07432 85778 and available at all good book sellers
For a complete list of all WI books please send a sae to WIE, NFWI 104 New kings Road, London SW6 4LY