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Wild mushroom & port brioche

Wild mushroom & port brioche

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(11 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 6
Perfect for a dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal365
  • fat12g
  • saturates3g
  • carbs43g
  • sugars3g
  • fibre3g
  • protein9g
  • salt1.59g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 225g chestnut mushroom, quartered
  • 115g shiitake mushroom, halved
  • 2 large field mushroom, sliced

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 sticks celery, finely chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, cut into thin wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, crushed
  • 300ml red wine
  • 1.2l hot vegetable stock
  • 2 sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml port
  • 1 tbsp redcurrant jelly
  • 6 brioche rolls
  • flatleaf parsley, to garnish

Method

  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.

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Comments (11)

veggiemel's picture

I made this when it was first published - and it is one of my favourite Christmas dinners. The only problem I now have is that you cannot buy the right shaped brioche any more - everyone does rolls that look more like finger rolls and I am not sure it would work as well

onetruepearl's picture
3

I did this a a trial for Christmas.
I used home made quince jelly instead of the red currant sauce and I put the port in with the wine by mistake. I also used yorkshires because I thought brioche would have been too swwet.
I boiled it for nearer 15 minutes than 10 but there was still far too much liquid and it didn't go syrupy so in the end I thickened it with corn flour. Sorry :(.
I thought it was a main course? There wasn't much for 6 people. There were only 3 of us for the trial - including Mum, who eats like a bird - and there wasn't much left over.
Overall we thought it had a nice falvour but as with other dishes I've been trying out for Christmas, it just doesn't seem very special.

misslillykins's picture
3

Ive done it with port and didnt like it much. Can you do it with out the port?

colleenandrachael's picture
5

have now made this twice since xmas! used yorkshire puddings as they were easier to get .meateaters loved them as accompaniment used two as a veggie main course.i also substituted button mushrooms for the shitake which can sometimes be rubbery. absolutely lovely and will definitely make again

snowbunnyandorra's picture

In order for this to be truly vegetarian, you need to use vegetarian red wine. Most wines have fish extract in them!

suecharlton's picture
5

Used yorkshire puds as others have suggested, delicious.

georgiep's picture

This recipe was simple to follow and turned out brilliantly. Great flavours and a nice alternative to the usual veggie offerings of nut roast etc.. Could not find the brioche rolls that would be big enough to hold a filling so opted for the Sainsburys Taste the Difference yorkshire puds as another reader suggested. Worked well and only 5 minutes to cook from frozen, one pud enough per person. Served ours with roast pots and parsnips and braised red caggage - delicious! Definitlely will be making this again. Would also make a nice gravy to go with vegeie sausages in a toad and the hole x

brendacondie's picture
5

Fantastic flavours! Could't get the brioche rolls (only flat ones available), so used Sainsbury's Taste The Difference Yorkshire puddings. They tasted great and I think I would prefer these to the brioche. The sauce takes quite a while to reduce, but produces a fabulously rich flavour. A great veggie dinner party dish!! Will make again and again

pidgepidge's picture
3

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!

rebecca69's picture
5

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

whalley1's picture
5

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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