Ingredients
- 750 g (1 lb 10 oz) mixed mushrooms, such as Swiss brown, shiitake, button, field, oyster
- 75 g (2 1/2 oz) butter
- 4 spring onions (scallions), chopped
- 2 garlic cloves, crushed
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 300 ml (10 1/2 fl oz) pouring (whipping) cream
- 2 tablespoons chopped thyme
- 6 small brioche
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Wipe the mushrooms with a clean damp cloth to remove any dirt. Cut the larger mushrooms into thick slices but leave the smaller ones whole.
2. Melt the butter in a large frying pan over medium heat. Add the spring onion and garlic and cook for 2 minutes. Increase the heat, add the mushrooms and sauté for 5 minutes, or until the mushrooms are soft and all the liquid has evaporated. Pour in the wine and boil for 2 minutes to reduce slightly.
3. Stir in the cream and boil for a further 5 minutes to reduce and slightly thicken the sauce. Season to taste with sea salt and freshly cracked black pepper. Stir in the thyme and set aside for 5 minutes.
4. Slice the top off each brioche. Using your fingers, pull out some of the bread. Place the brioche and their tops on a baking tray and warm in the oven for 5 minutes.
5. Place each brioche on an individual serving plate. Spoon the mushroom sauce into each brioche, allowing it to spill over one side. Replace the top and serve warm.
