Name: Wild mushroom & port brioche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 tbsp olive oil; 225g chestnut mushroom quartered; 115g shiitake mushroom halved; 2 large field mushrooms sliced; 3 sticks celery finely chopped; 1 onion cut into thin wedges; 2 garlic cloves crushed; 300ml red wine; 1.2l hot vegetable stock; 2 sprigs fresh thyme; 150ml port; 1 tbsp redcurrant jelly; 6 brioche rolls; flatleaf parsley to garnish

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Wild mushroom & port brioche

Wild mushroom & port brioche

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.3 out of 5.12 ratingsRate

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Perfect for a dinner party

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
225g chestnut mushroom

quartered
115g shiitake mushroom

halved
2 large field mushrooms

sliced
3 sticks celery

finely chopped
1 onion

cut into thin wedges
2 garlic cloves

crushed
300ml red wine
1.2l hot vegetable stock
2 sprigs fresh thyme
150ml port
1 tbsp redcurrant jelly
6 brioche

rolls
flatleaf parsley

to garnish

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Nutrition: per serving

kcal365
fat12g

low
saturates3g
carbs43g
sugars3g
fibre3g
protein9g
salt1.59g

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside. Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
step 2

Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 mins.
step 3

Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
step 4

Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.

RECIPE TIPS

READY-MADE BRIOCHE

Ready-made brioche rolls make wonderfully buttery cases for this rich wine and mushroom filling.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.3 out of 5.12 ratings

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