Wild Mushroom & Port Brioche Recipe

Name: Wild Mushroom & Port Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 225 g chestnut mushrooms, quartered; 115 g shiitake mushrooms, halved; 2 large field mushrooms, sliced; 3 sticks celery, finely chopped; 1 onion, cut into thin wedges; 2 garlic cloves, crushed; 300 ml red wine; 1200 ml hot vegetable stock; 2 sprigs fresh thyme; 150 ml port wine; 1 tablespoon red currant jelly; 6 brioche rolls; flat leaf parsley, to garnish

Servings: persons

2 tablespoons olive oil
225 g chestnut mushrooms, quartered
115 g shiitake mushrooms, halved
2 large field mushrooms, sliced
3 sticks celery, finely chopped
1 onion, cut into thin wedges
2 garlic cloves, crushed
300 ml red wine
1200 ml hot vegetable stock
2 sprigs fresh thyme
150 ml port wine
1 tablespoon red currant jelly
6 brioche rolls
flat leaf parsley, to garnish

1
Heat oven to 190C
2
Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned.
3
Remove with a slotted spoon, then set aside.
4
Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 minutes Add wine, stock and thyme and bring to the boil.
5
Simmer for 30 minutes.
6
Add the port and redcurrant jelly.
7
Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy.
8
Season to taste, discard the thyme and stir in the mushrooms.
9
Simmer for 5 minutes.
10
Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell.
11
(Process remaining dough to make breadcrumbs, then freeze for future use.)
12
Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
13
Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley.
14
Serve immediately with any remaining gravy, potato wedges and green beans.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 225 g chestnut mushrooms, quartered, 115 g shiitake mushrooms, halved, 2 large field mushrooms, sliced, and more.

Yes, Wild Mushroom & Port Brioche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom & Port Brioche

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