The BBC Good Food logo
Wild mushroom & port brioche

Wild mushroom & port brioche

By
Rating: 4 out of 5.12 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Perfect for a dinner party

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal365
low infat12g
saturates3g
carbs43g
sugars3g
fibre3g
protein9g
salt1.59g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
READY-MADE BRIOCHE

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

Recipe from Good Food Vegetarian Christmas, December 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content