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Garlic Mushrooms on Toasted Brioche
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Combine your favourite mushrooms and serve in a light and creamy garlic and herb sauce on toasted brioche for this delicious starter.
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.
This dish works well with a lightly chilled off-dry, nutty sherry, such as Waitrose Solera Jerezana Dry Amontillado Sherry.
Typical values per serving:
This recipe was first published in March 2005.
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