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Lightly Spiced Mushrooms in Savoury Brioche Rolls

250g mushrooms, chopped if large, leave whole if small (Iused a combination of brown and white)
1 tbsp olive oil
1 tbsp butter
1 fat garlic clove, grated
1 tsp Madras Curry Powder (if using store bought, use the mild variety)
1/4 tsp ground turmeric (optional, but it does add a beautiful colour to the finished dish)
3 spring onions (scallions, or green onions) chopped
150 ml hot vegetable stock
150 ml heavy or light cream
1/2 tbsp cornstarch (whisked in 2 tbsp milk until smooth)
Salt and pepper to taste
Handful fresh coriander, chopped

Method:


In a saute pan, heat the oil and butter on a medium heat. Add the garlic, curry powder and ground turmeric and fry for two minutes, stirring well.


Add the mushrooms and spring onions, and cook, stirring well for another 3 - 4 minutes, until the mushrooms are well coated with the spices.


Add the hot stock to the mushroom mixture, and cook for another 3 - 5 minutes, until the mushrooms are cooked and tender.


Add the cream, little by little, stirring. Stir together, then add the whisked cornstarch.


Cook for another 2 minutes, or so, until the sauce thickens. Season to taste (you may not need the salt, as the stock will have salt in it)


Stir in half the fresh chopped coriander.


Assembling the dish:


Slice the top off the cooled brioche roll, and keep aside.


Pull out a little of the bread, and hollow out, so you have a little container.


Fill with the mushroom mixture, letting a little bit spill over the sides. Sprinkle a little more fresh coriander on  top of the filled brioche roll and serve warm with the 'lid' on the side to soak up any sauce.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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