Saute mushrooms on toasted brioche
|40 ml||Milk, warmed to body temperature|
|35 ml||Water, warmed to body temperature|
|115 g||Butter, softened|
|10 g||Active dried yeast|
|500 g||Mushrooms, mixture of button, cremini and portobello mushrooms|
|½ handful||Flat leaf (Italian) parsley, chopped|
|½ handful||Fresh thyme, chopped|
|1 cup||Sour cream, whipped|
|3 Tbsp||Olive oil|
- For the brioche: Line a loaf tin with butter and flour. Whisk the yeast into the milk and water to dissolve. Sieve the flour, sugar and salt into an electric mixing bowl.
- With the motor running, add one egg at a time, then the yeast mixture. Mix for three minutes until the dough is smooth.
- Lob in small amounts of butter and mix a further three minutes. Cover the bowl with cling-wrap, and prove until doubled _ about an hour.
- Preheat the oven to 200 degC. Knock back the dough, shape to fit inside the loaf tin and leave again to prove until double (about 45 mins) then bake for 30 min in the preheated oven.
- For the mushrooms: In a saute pan, heat the olive oil, add the mushrooms and saute until they start to shrink.
- Add the herbs and season with sea salt and milled pepper.
- Fold the lemon juice and sour cream through while the mixture is hot.
- Toast or grill slices of the brioche and top with mushrooms and a little of the sauce.