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    Garlic Mushrooms on Toasted Brioche

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    Garlic Mushrooms on Toasted Brioche

    Combine your favourite mushrooms and serve in a light and creamy garlic and herb sauce on toasted brioche for this delicious starter.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 750g mixed mushrooms, such as portabellini, crimini and shiitake
    • 75g Lurpak with Crushed Garlic
    • 2 tsp olive oil
    • 4 shallots, finely chopped
    • 3 tbsp Marsala or sherry
    • 15g pack fresh tarragon, chopped
    • ½ x 200ml tub crème fraîche
    • 210g pack Continental Classics 6 Butter Brioche Rolls, halved
    • 15g pack fresh chives, snipped


    1. Clean the mushrooms with a small brush or wipe over with damp kitchen paper. Heat half the butter and oil in a large lidded frying pan, then add the shallots and cook over a low heat for 5 minutes until slightly softened, but not coloured.
    2. Add the remaining butter and oil plus the mushrooms. Season with a little freshly ground black pepper, cover and cook for 8-10 minutes, stirring occasionally, until the mushrooms are soft and just cooked.
    3. Remove the lid and stir in the Marsala and tarragon and cook for 2-3 minutes until the liquid is syrupy. Stir in the crème fraîche and simmer for a further 1-2 minutes until slightly thickened.
    4. Meanwhile, preheat the grill to a medium heat. Lightly toast the brioche then divide between 6 serving plates and spoon the mushroom mixture over the tops. Serve immediately, garnished with the snipped chives.

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    Cook's tips

    The mushrooms can be cooked a day in advance up to the end of Step 2. Allow to cool. Reheat and finish the recipe, when ready to eat.

    Drinks recommendation

    This dish works well with a lightly chilled off-dry, nutty sherry, such as Waitrose Solera Jerezana Dry Amontillado Sherry.


    Average user rating

    4 stars