Mushroom Brioches

• 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

Heat the oil in a frying pan and cook the onion, red pepper and garlic over a gentle heat until soft and cooked.

Add the remaining oil to the pan and gently fry the mushrooms until soft and browned.

Stir in the red wine, stock, cranberry sauce and seasoning and simmer for 10 -15 mins until reduced to a thick syrup.

While the sauce is reducing, slice the tops from the brioche rolls and using a spoon scoop out the bread from inside.

Bake at Gas 6/180C for 5 mins to crisp the shells.

Spoon the mixture into the brioche shells and serve immediately.