Wild mushroom & port brioche

Wild mushroom & port brioche

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    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 mushrooms, sliced
    Mushroom

    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

    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

    Onion

    un-yun

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

  • 2 garlic cloves, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
whalley1
22nd Dec, 2007
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?