Ingredients for mushrooms in brioche
1. 750 gms mixed mushrooms
2. 4 spring onions, chopped
3. 75 gms butter
4. 2 garlic cloves
5. 300 ml whipping (pouring) cream
6. 2 tbps chopped thyme
7. small brioche
Method for mushrooms in brioche
1. Preheat the oven to 180 degrees. Wipe the mixed mushrooms with a clean cloth to remove any dirt.
2. Cut the larger mushrooms into thick slices. But leave the smaller ones whole.
3. Heat butter in a pan. Add spring onions and garlic and cook for 2 minutes. Add mushrooms and stir continuously. Cook for another 5 minutes or until the mushrooms are soft and tender. All the liquid should have evaporated.
4. Stir in the cream and boil for a further 5 minutes to thicken the sauce. Season to taste with salt and freshly ground black pepper. Stir in the thyme and set aside for 5 minutes.
5. Place each brouche, on an individual plate. Spoon the mushroom sauce onto each brioche, allowing it to spill over one side. Replace the top, if desired, and serve warm.