Source of Recipe
List of Ingredients
6 baked small brioche rolls
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons minced shallots
2 teaspoons minced garlic
2 pounds assorted fresh wild mushrooms, such as shiitake, oyster, woodear, chanterelle, or porcini, wiped clean, ends trimmed, and sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Madeira
1 cup veal stock, or beef stock
1/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1 tablespoon chives
1 teaspoon Essence,
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
3 ounces enoki mushrooms, wiped clean
Preheat the oven to 300 degrees F.
Place the brioche on a baking sheet and bake in the oven until warmed through but not hard, about 10 minutes. Remove from the oven and cut the top 1/3 from each brioche. Cover with aluminum foil to keep warm.
In a large skillet or saute pan, melt the butter and oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, 1 to 2 minutes. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and start to give off their liquid, about 4 minutes. Add the Madeira and cook, stirring, until the liquid is reduced by half, about 3 minutes. Add the veal stock and bring to a boil. Simmer, stirring, until reduced by half and thickened, about 5 minutes. Add the cream and lemon juice, and cook until reduced and thickened, about 3 minutes. Add the chives, Essence, tarragon and parsley, stir well, and adjust the seasoning, to taste. Remove from the heat.
Place 1 brioche on each of 6 plates. Spoon the mushroom mixture into each brioche and top with the brioche lid. Arrange the enoki mushrooms decoratively on the plates and serve immediately.