Creamy mushrooms on toasted brioche recipe

Creamy mushrooms on toasted brioche with bacon, fresh herbs and goats cheese will be a hit for breakfast.

Ingredients

3 knobs butter
1 clove garlic, peeled and thinly sliced
400 g mixed mushrooms, cut into quarters (such as oyster, shiitake and button mushrooms)
2 rashers bacon, diced
125 ml white wine
2 tbsp chopped flat-leaf parsley
150 tbsp chopped chives
150 g mascarpone cheese
4 slices brioche (or any white bread)
150 g goat’s cheese or feta, crumbled
2 tbsp extra-virgin olive oil

Melt butter in a pan over high heat until sizzling. Add garlic, stir well, then add the mushrooms and diced bacon.
Lower heat and cook for 6-8 minutes or until the bacon is crispy. Add wine and cook until reduced to a syrup consistency.
Remove from heat, add chopped parsley and chives and mix in the mascarpone. Season to taste with salt and pepper. Cool and keep in the fridge until ready to serve.
Just before serving, toast the brioche and reheat mushrooms in a pan over gentle heat.
Put toasted brioche on serving plates and spoon mushroom mixture on top. Sprinkle with crumbled goat’s cheese or feta and drizzle with extra virgin olive oil.