Mushrooms on a Brioche
This is my own version of a French recipe that I had in a deli recently and just loved. A Beautiful melange of freshly saute`ed wild mushrooms topped on a slice of toasted brioche - any kind of bread with a bit of sweetness will work well. Sharp cheese like Gruyere and cheddar work best. Keep it well toasted.
|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
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.
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.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.