Wild Mushroom & Port Brioche
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 225 g chestnut mushrooms, quartered
- 115 g shiitake mushrooms, halved
- 2 large field mushrooms, sliced
- 3 sticks celery, finely chopped
- 1 onion, cut into thin wedges
- 2 garlic cloves, crushed
- 300 ml red wine
- 1200 ml hot vegetable stock
- 2 sprigs fresh thyme
- 150 ml port wine
- 1 tablespoon red currant jelly
- 6 brioche rolls
- flat leaf parsley, to garnish
directions
- Heat oven to 190°C
- Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside.
- Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 minutes Add wine, stock and thyme and bring to the boil. Simmer for 30 minutes.
- Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 minutes.
- Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
- Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...