WILD MUSHROOM & PORT BRIOCHE

Wild mushroom & port brioche image

Perfect for a dinner party

Provided by Good Food team

Time 1h15m

Number Of Ingredients 14

Previous Next

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 365 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.59 milligram of sodium