Wild Mushroom Port Brioche Recipes

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WILD MUSHROOM & PORT BRIOCHE



Wild mushroom & port brioche image

Perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 14

2 tbsp olive oil
225g chestnut mushroom , quartered
115g shiitake mushroom , 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 365 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.59 milligram of sodium

WILD MUSHROOM & PORT BRIOCHE



Wild Mushroom & Port Brioche image

Very rich but makes an impressive starter for Xmas or a dinner party. Buy ready made brioche rolls to serve this in or turn it into a centrepiece by using a brioche loaf

Provided by PinkCherryBlossom

Categories     Christmas

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
225 g chestnut mushrooms, quartered
115 g shiitake mushrooms, halved
2 large field mushrooms, sliced
3 sticks celery, finely chopped
1 onion, cut into thin wedges
2 garlic cloves, crushed
300 ml red wine
1200 ml hot vegetable stock
2 sprigs fresh thyme
150 ml port wine
1 tablespoon red currant jelly
6 brioche rolls
flat leaf parsley, to garnish

Steps:

  • Heat oven to 190°C
  • 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 minutes Add wine, stock and thyme and bring to the boil. Simmer for 30 minutes.
  • 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 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 228.9, Fat 7.1, SaturatedFat 1, Sodium 36.8, Carbohydrate 16.9, Fiber 1.7, Sugar 9.1, Protein 2.8

FOIE GRAS BRIOCHE FRENCH TOAST WITH ASPARAGUS AND WILD MUSHROOMS



Foie Gras Brioche French Toast With Asparagus and Wild Mushrooms image

Make and share this Foie Gras Brioche French Toast With Asparagus and Wild Mushrooms recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 38

1 (1/4 ounce) packet active dry yeast
2 tablespoons whole milk, warm
2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
3 eggs, lightly beaten
12 tablespoons unsalted butter, at room temperature
4 slices brioche bread (from recipe above)
1 egg
1/2 cup milk
1 teaspoon vanilla (optional)
1 teaspoon cinnamon (optional)
1 teaspoon sugar (optional)
1 cup margarine or 1 cup butter
4 foie gras, medallions one-inch-thick each, raw, fresh (never frozen)
salt
fresh ground black pepper
2 tablespoons butter
2 tablespoons shallots, minced
2 cups assorted wild mushrooms, trimmed and wiped clean
1/4 cup port wine
1 cup duck stock or 1 cup chicken stock
1 teaspoon fresh thyme leave
salt, to taste
fresh ground black pepper, to taste
1 -2 tablespoon minced black truffle
1 tablespoon butter
1/4 cup finely diced wild mushroom
1/2 cup asparagus
2 tablespoons late harvest riesling vinegar
1/2 cup dry red wine
salt, to taste
fresh ground black pepper, to taste
1 bunch mache, washed
1 teaspoon black truffle oil
4 slices brioche bread
fresh truffle, shavings (optional)
1/2 teaspoon coarsely ground high-quality sea salt

Steps:

  • For Brioche: Sprinkle yeast over milk in large mixing bowl; let stand 5 minutes. Combine flour, sugar and salt, beat in alternately with eggs and blend until dough is very smooth and elastic. (For best results, use standard mixer with a paddle attachment, mixing for approximately 10-15 minutes total.) Beat in butter, a tablespoon at a time, until well incorporated (dough will be very soft and sticky); continue to mix for 3 minutes more. Remove dough from bowl and shape into a ball. Transfer to a large buttered bowl, cover with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Punch down, reshape into a ball, cover and refrigerate overnight.
  • After refrigeration, preheat oven to 375°F Turn dough out onto lightly floured board; quickly form into loaf shape. Place dough in buttered 8x4-inch loaf pan; let stand at room temperature 20 to 30 minutes, or until dough just begins to soften (dough will rise slightly).
  • Transfer dough to oven, lower the temperature to 350°F and bake until golden brown and loaf sounds hollow when tapped, about 50 minutes. Let cool for several minutes, unmold while still warm and transfer to a wire rack to cool to room temperature.
  • For Brioche French Toast:.
  • Mix egg, milk, vanilla and cinnamon in a bowl with a fork. Melt the margarine in a pan large enough for all 4 slices of toast/brioche. Dip each slice of brioche/toast into the egg mixture. Fry in the pan until golden and crunchy.
  • For Foie Gras with Wild Mushroom Mixture:.
  • For the fricassee: Melt the butter in a medium saucepan over moderate heat. Add the shallot and sauté until the shallots are softened. Add the mushrooms and continue to sauté until the mushrooms are tender and start to caramelize, about 12-15 minutes. Add the port wine and reduce until the wine is almost evaporated. Add the stock and fresh thyme and simmer until reduced to a sauce consistency, approximately 10 minutes. Season to taste with salt and freshly ground pepper. Keep warm.
  • For the Asparagus-Mushroom mix:.
  • Melt the butter in a small saucepan. Add the wild mushroom and sauté until lightly caramelized, about 8 minutes. Add the Asparagus and sauté, about 5 minutes. Add the vinegar, cook 1 minute and then add the red wine and simmer until the mixture has a jam-like, syrupy consistency, about 7-10 minutes. Cool to room temperature.
  • To assemble:.
  • Heat a medium sauté pan over medium heat. Season the foie gras medallions with salt and pepper. Place the medallions in the pan and cook, turning once, until golden brown on both sides, approximately 2 minutes on each side (keeping rare). Take care not to burn the medallions and lower the heat if they brown too fast. Remove the medallions and pour out all but 1 tablespoon of the fat. Add the cooked mushroom fricassee and heat through.
  • Place slice of brioche in the middle of a warmed plate.
  • Add a nice spoon of mushroom fricassee in the middle of the brioche and spread.
  • Lightly coat the mache with the truffle oil and place on top of the fricassee.
  • Place a small scoop of the Asparagus-Mushroom mix on top of the fricassee.
  • Then put the sautéed foie gras on top of everything.
  • Sprinkle with a little high-quality sea salt and shave a little truffle (if available) over the mache.
  • Serve immediately.

Nutrition Facts : Calories 1757.3, Fat 101.8, SaturatedFat 39.1, Cholesterol 331, Sodium 3077.1, Carbohydrate 167.1, Fiber 8.9, Sugar 10, Protein 35.2

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