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
Ingredients
- 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
Method
- 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
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