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4 Mushroom Brioche
Mushroom recipe two
Mushroom Brioche
Mushroom Brioche
Mushroom recipe two
Mushroom Brioche
Small City Parklands Pub and Beer Garden

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Creamy Mushroom Brioche

This can only be described as a mushroom lover's comfort meal! I love it.

Any mushrooms will work for this dish and there are plenty of varieties to choose from in the shops right now.  I used a mix of Chestnut, White, Forestiere and Shiitake.  Mushrooms are packed full of goodness and flavour and combining them with crème fraiche, tarragon and garlic is a delicious combination.

The key to this dish is to make sure your pan is searing hot before frying the mushrooms to give that lovely crisp texture.

Now all that’s left to do is to pour a glass of wine and we’re in heaven!

Gill x

Preparation Time:
15 minutes
Cooking Time:
20 minutes
Serves: 4

Ingredients

  • 500g mixed mushrooms
  • 3 tbsp chopped tarragon
  • 2 cloves of garlic, crushed
  • 12 slices of toasted brioche
  • 4 tbsp crème fraiche
  • 240g pack of smoked streaky bacon
  • Small bunch of rocket leaves
  • Parmesan cheese for grating
  • 1 knob of butter
  • Splash of olive oil
  • Balsamic Vinegar for drizzling

    METHOD

    1. Start by cleaning the mushroom and dicing them. Set aside
    2. Slice the streaky bacon into small bite sizes and in a frying pan, heat the butter and olive oil. Fry the bacon until just crispy and then empty into a bowl and set aside.
    3. Put the pan back on the heat, and once it is searing hot, add in the mushrooms and cook for a few minutes. Then add in the crushed garlic and slightly reducing the heat, add in the crème fraiche, tarragon and season with salt and pepper. Add back in the cooked bacon pieces and mix together.
    4. Whilst doing this, toast your brioche slices on each side.
    5. To finish, top the first slice of brioche with the mushroom mix, followed by the second slice and more mushroom filling. Stack the final slice of brioche, followed by the remainder of the mushroom, and top with a handful of rocket and a sprinkle of parmesan.
    6. Enjoy!

    NICKI'S TUPPENCEWORTH

    I'm certain that mushrooms are a marmite food - everyone I know either loves them or hates them. It seems there is no middle ground on the fungi! 

    Me, I'm a lover. My mum is a lover. My sister and brother are both haters and would sit picking them out of the spag bol whinging as they went. My Mum eventually made it in two pots so she and I had the 'shrooms and the other two went without! 

    Just look at these photographs - I feel sooooo sorry for all you haters out there! This recipe, with its cripsy bacon and tarragon... OMG! Food of the Gods. Gill described it to me as posh comfort food and she wasn't wrong. It is gloriously tasty and I know I'm going to make it again and again this winter. 

    As always, send us your pics, tag them and post to facebook, tweet out to the twitter world or 'gram for everyone to see. Tag them #PerthLoveFest and we'll give you a share! 

    Love Nicki X

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes