Creamy Dijon mushrooms on toasted brioche
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Our mushrooms on toast recipe is taken to another level with the addition of sweet sherry, fiery Dijon mustard and fresh, vibrant tarragon leaves. Cooked up within fifteen minutes, this is a quick yet luxurious brunch idea, and caters to vegetarians too.
First published in 2020
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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.
Ingredients
Metric
Imperial
- 50g of butter
- 400g of mushrooms, a mix of button and wild if available
- 80ml of sherry
- 2 tbsp of créme fraiche
- 1 tsp Dijon mustard
- 1 handful of tarragon, chopped
- lemon juice, to taste
- 2 slices of brioche, thickly cut
- salt
- pepper
SAVE RECIPE
Method
1
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
2
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
3
Add the sherry to the pan and simmer until reduced by two-thirds. Meanwhile, preheat a grill to medium-high
4
Turn the heat down, then add the Dijon mustard and crème fraiche. Gently simmer until heated through
5
Taste and season with plenty of salt and pepper and a squeeze of fresh lemon juice. Fold through the tarragon and keep warm
6
Toast the slices of brioche on both sides under the grill – keep an eye on them as brioche can catch and burn quite quickly
7
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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