Creamy Dijon mushrooms on toasted brioche

2
15 minutes

Ingredients

  • 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

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