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    Mushroom Brioche

    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.




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