Creamy mushrooms on toasted brioche

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

  • 25 mins cooking
  • Serves 4
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Creamy mushrooms on toasted brioche
  • 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


Creamy mushrooms on toasted brioche
  • 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.

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