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.

  • 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.