Creamy Dijon mushrooms on toasted brioche


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Caramel undertones of sherry with earthy mushrooms, fiery Dijon mustard and vibrant tarragon all wrapped up in a luxurious cream sauce – theres a lot going on flavour-wise in this simple dish. The savouriness of mushrooms goes very well with the sweet brioche, but you could go for a slice of sourdough if you prefer.




Begin by prepping the mushrooms. Gently brush away any soil or dirt, then halve the button mushrooms and rip apart any of the larger wild mushrooms (if using). Smaller mushrooms can be kept whole as they shrink whilst cooking
Place a frying pan over a high heat and wait for it to get smoking hot. Add the butter and wait for it to melt and start bubbling. Swirl the butter around the pan, then add the mushrooms and fry for about 4–5 minutes until the mushrooms have released their juices and cooked through
Add the sherry to the pan and simmer until reduced by two-thirds. Meanwhile, preheat a grill to medium-high
Turn the heat down, then add the Dijon mustard and crème fraiche. Gently simmer until heated through
Taste and season with plenty of salt and pepper and a squeeze of fresh lemon juice. Fold through the tarragon and keep warm
Toast the slices of brioche on both sides under the grill – keep an eye on them as brioche can catch and burn quite quickly
Spoon the mushrooms over the toast and finish with a crack of black pepper. Serve up immediately before the toast gets soggy
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