|Just one serving of the brioche topped with the mushrooms|
Toast the brioche bread, x 12
Butter it well with salted delicious butter.
Optionally slather with Dijon mustard
Generously top with sliced or shredded cheese, Gruyere and white sharp cheddar works best
Place all the twelve pieces of brioche next to one another in a large 13 x 9 shallow dish.
Grill until melted and bubbles.
In a skillet melt 2 tbsp of olive oil and 2 tbsp of butter,
Add 1 kg of sliced mixed mushrooms, chantarelle, brown, cremini, shitake, portobello
2 springs of fresh thyme
salt to taste
1/4 cup of sherry or port or cognac
Bring to a boil, cover, lower and cook for 30 minutes.
With the flame on high and removing the lid, allow it to boil, evaporating the liquid leaving a few tablespoons of liquid for the topping. Stir and mix - pour all over the prepared brioche and serve immediately.
You may prepare the mushrooms well ahead of time. Simply reheat them to a boil before pouring them on.
Brioche freezes well. Its simple to make as little or as much as required on the day off.
Fresh oregano, mixed dry herbs de provence all work well with the mushroom.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.Photo courtesy Niloufer Mavalvala