How To Make Wild Mushroom & Port Brioche
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Serves:
Ingredients
- 4 brioche buns
- 400g wild mushrooms, sliced
- 2 tbsp butter
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup port wine
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 350°F (175°C). Slice the brioche buns in half and set aside.
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In a large skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until fragrant and translucent.
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Add the wild mushrooms to the skillet and cook until they release their liquid and turn golden brown.
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Stir in the port wine and cook until it has reduced by half. Then, pour in the heavy cream and season with salt and pepper. Cook for an additional 2 minutes until the sauce thickens slightly.
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Place the brioche buns on a baking sheet, cut side up. Divide the mushroom mixture evenly among the buns, spooning it onto the bottom halves. Place the top halves of the buns on top.
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Bake in the preheated oven for about 10 minutes, until the buns are lightly toasted and the filling is heated through.
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Remove from the oven and garnish with fresh parsley before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 8g
- Cholesterol : 53mg
- Sodium : 526mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 6g
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