Name: Creamy mushrooms on toasted brioche
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 knobs butter; 1 clove garlic, peeled and thinly sliced; 400 gram mixed mushrooms, cut into quarters (such as oyster, shiitake and button mushrooms); 2 rashers bacon, diced; 125 millilitre white wine; 2 tablespoon chopped flat-leaf parsley; 150 tablespoon chopped chives; 150 gram mascarpone cheese; 4 slice brioche (or any white bread); 150 gram goat’s cheese or feta, crumbled; 2 tablespoon extra-virgin olive oil

Ingredients

3 knobs butter

1 clove garlic, peeled and thinly sliced

400 gram mixed mushrooms, cut into quarters (such as oyster, shiitake and button mushrooms)

2 rashers bacon, diced

125 millilitre white wine

2 tablespoon chopped flat-leaf parsley

150 tablespoon chopped chives

150 gram mascarpone cheese

4 slice brioche (or any white bread)

150 gram goat’s cheese or feta, crumbled

2 tablespoon extra-virgin olive oil

Method

1.Melt butter in a pan over high heat until sizzling. Add garlic, stir well, then add the mushrooms and diced bacon.

2.Lower heat and cook for 6-8 minutes or until the bacon is crispy. Add wine and cook until reduced to a syrup consistency.

3.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.

4.Just before serving, toast the brioche and reheat mushrooms in a pan over gentle heat.

5.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.

Women's Weekly Food