Wild mushroom & port brioche

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Good Food

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Recipe by Good Food

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1. Heat oven to 190C/fan 170C/gas 5. 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 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
2. 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 mins.
3. 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.
4. 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.

Ready-made brioche

Ready-made brioche rolls make wonderfully buttery cases for this rich wine and mushroom filling.

Per serving

365 kcalories, protein 9g, carbohydrate 43g, fat 12 g, saturated fat 3g, fibre 3g, salt 1.59 g

Latest comments and suggestions

• whalley1

  22 December 2007

  whalley1 rated and commented on this recipe

  

  Incredibly tasty and really impressive for a special meal. Took longer than expected for the mushrooms to reduce to be syrupy so I'd probably try making them up to this point before guests arrive and then reheat. Finding the right shape brioche was also harder as most are bridge roll shaped, but Sainsburys Taste the Difference had them.

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• Becca

  29 February 2008

  Becca rated and commented on this recipe

  

  I had trouble finding brioche rolls so I used large yorkshire puddings instead! The plates were clear so it went down well.

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• PidgePidge

  29 June 2008

  PidgePidge rated and commented on this recipe

  

  We did enjoy this meal very much. My only thought was that the port sauce is so strong that you are at risk of loosing the delicate flavor of the mushrooms. When I make this again I'll make less sauce (maybe 1/4th less) so that the mushrooms are only lightly coated, in order to balance the flavours a bit better. I suppose the photo above looks like there isn't much sauce, but my mushrooms were very well coated and there was even a little excess sauce to pour into the bread-- which we found upon eating was a bit too much. It was still tasty though!

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Ingredients

• 2 tbsp olive oil
• 225g chestnut mushrooms , quartered
• 115g shiitake mushrooms , halved
• 2 large field mushrooms , sliced
• 3 sticks celery , finely chopped
• 1 onion , cut into thin wedges
• 2 garlic cloves , crushed
• 300ml red wine
• 1.2l hot vegetable stock
• 2 sprigs fresh thyme
• 150ml port
• 1 tbsp redcurrant jelly
• 6 brioche rolls
• flatleaf parsley , to garnish

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian, Low-fat

Ingredients

• 2 tbsp olive oil
• 225g chestnut mushrooms , quartered
• 115g shiitake mushrooms , halved
• 2 large field mushrooms , sliced
• 3 sticks celery , finely chopped
• 1 onion , cut into thin wedges
• 2 garlic cloves , crushed
• 300ml red wine
• 1.2l hot vegetable stock
• 2 sprigs fresh thyme
• 150ml port
• 1 tbsp redcurrant jelly
• 6 brioche rolls
• flatleaf parsley , to garnish

Per serving

365 kcalories, protein 9g, carbohydrate 43g, fat 12 g, saturated fat 3g, fibre 3g, salt 1.59 g

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