Mushroom And Cheese Brioche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD MUSHROOM & PORT BRIOCHE

Perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 14



Wild mushroom & port brioche image

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a large pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Remove with a slotted spoon, then set aside. Add remaining oil to the pan, then fry the celery, onion and garlic over a low heat, stirring occasionally, for 5-6 mins. Add wine, stock and thyme and bring to the boil. Simmer for 30 mins.
  • Add the port and redcurrant jelly. Bring back to the boil, then boil for 10 mins until reduced by half and thick and syrupy. Season to taste, discard the thyme and stir in the mushrooms. Simmer for 5 mins.
  • Meanwhile, pull the tops off the brioche and reserve, then pick out dough from the centre to leave a thick shell. (Process remaining dough to make breadcrumbs, then freeze for future use.) Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
  • Spoon the mushroom mixture into the brioche rolls, then garnish with the flat-leaf parsley. Serve immediately with any remaining gravy, potato wedges and green beans.

Nutrition Facts : Calories 365 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.59 milligram of sodium

2 tbsp olive oil
225g chestnut mushroom , quartered
115g shiitake mushroom , halved
2 large field mushrooms , sliced
3 sticks celery , finely chopped
1 onion , cut into thin wedges
2 garlic cloves , crushed
300ml red wine
1.2l hot vegetable stock
2 sprigs fresh thyme
150ml port
1 tbsp redcurrant jelly
6 brioche rolls
flatleaf parsley , to garnish

MUSHROOM BRIOCHE STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12



Mushroom Brioche Stuffing image

Steps:

  • Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
  • Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
  • Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

10 tablespoons unsalted butter, plus more for the baking dish
1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced
Kosher salt
3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
1 tablespoon fresh thyme
1 tablespoon finely chopped fresh rosemary
2 cups low-sodium chicken or vegetable broth
Freshly ground pepper
2 large eggs
1 cup heavy cream
1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

MUSHROOM AND CHEESE BRIOCHE

Make and share this Mushroom and Cheese Brioche recipe from Food.com.

Provided by Chuck Hughes

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15



Mushroom and Cheese Brioche image

Steps:

  • For the mushroom and cheese brioche:.
  • Cut the brioche into 1-inch cubes.
  • In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
  • In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
  • Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
  • For the poached eggs:.
  • Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
  • As the water reaches the boiling point, reduce the heat and allow the water to simmer.
  • Add 1 tablespoon vinegar to the water. Swirl the water around.
  • Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
  • Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
  • Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
  • Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
  • For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
  • A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
  • Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
  • Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
  • Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
  • By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
  • Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.
  • Cook's Notes:.
  • For the more experienced cooks, break the egg above the pan and let it slip straight into the water.
  • Morels, oyster mushrooms, and button mushrooms can be replaced by any other mushroom.

Nutrition Facts : Calories 1070.8, Fat 44.3, SaturatedFat 21.6, Cholesterol 474, Sodium 1342, Carbohydrate 107, Fiber 4.6, Sugar 5.9, Protein 60.9

1 lb loaf brioche bread
4 cups milk
6 eggs
1 truffle, sliced (optional)
2 cups sliced morels
2 cups chopped button mushrooms
2 cups sliced oyster mushrooms
1 shallot, minced
4 cups grated gruyere cheese
salt & freshly ground black pepper
6 eggs
1 tablespoon white vinegar
1 cup micro greens
1 tablespoon olive oil
salt & freshly ground black pepper

More about "mushroom and cheese brioche recipes"

MUSHROOM-CHEDDAR QUICHE RECIPE | KING ARTHUR BAKING
Web Bake 35 to 40 mins Total 1 hr 30 mins Yield one 9" quiche Save Recipe Ingredients Filling 2 tablespoons (28g) unsalted butter 1 cup (156g) …
From kingarthurbaking.com
4.3/5 (35)
Total Time 1 hr 30 mins
Servings 1
  • To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
  • Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
  • Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
mushroom-cheddar-quiche-recipe-king-arthur-baking image


MUSHROOM AND CHEESE BRIOCHE : RECIPES - COOKING CHANNEL
Web Nov 11, 2010 1 truffle, sliced, optional 2 cups sliced morel mushrooms 2 cups chopped button mushrooms 2 cups sliced oyster mushrooms 1 …
From cookingchanneltv.com
Cuisine French
Category Side-Dish
Servings 6
Calories 862 per serving
mushroom-and-cheese-brioche-recipes-cooking-channel image


CREAMY DIJON MUSHROOMS ON TOASTED BRIOCHE RECIPE
Web 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 …
From greatbritishchefs.com
creamy-dijon-mushrooms-on-toasted-brioche image


CHEESY MUSHROOM AND KALE BRIOCHE STRATA RECIPE
Web Nov 20, 2018 Heat the oven to 300º and bake dry for about 10 – 15 minutes. Key Ingredients in This Recipe Mushrooms – I typically use cremini also known as baby Bella mushrooms when I cook. They have …
From cookingwithcocktailrings.com
cheesy-mushroom-and-kale-brioche-strata image


MUSHROOM TOASTS WITH DéLICE DE BOURGOGNE RECIPE
Web Nov 1, 2018 Ingredients 6 tablespoons olive oil 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided 9 thyme sprigs, divided 6 large garlic...
From foodandwine.com
mushroom-toasts-with-dlice-de-bourgogne image


CHIVE AND CREAM CHEESE STUFFED MUSHROOMS RECIPE
Web Jun 4, 2023 Instructions. Preheat oven to 375°F. Clean the mushrooms and remove the stems. In a mixing bowl, combine cream cheese, chives, parmesan cheese, garlic …
From recipes.net


MUSHROOM BRIOCHE STUFFING WITH FONTINA & HERBS - THE ORIGINAL DISH
Web Nov 19, 2020 1 small onion, diced 2 celery stalks, thinly sliced 4 cloves garlic, minced 2 tbsp butter ¼ cup chopped mixed herbs (parsley, oregano, sage, rosemary, or thyme) 2 …
From theoriginaldish.com


MUSHROOM AND CHEESE RECIPES | SPARKRECIPES
Web Mushroom Blue Cheese Turkey Burgers. Yummy, moist burgers, great on an indoor George Foreman type grill or an outdoor grill as well. CALORIES: 169.5 | FAT: 4 g | …
From recipes.sparkpeople.com


WILD MUSHROOM STUFFING – LEITE'S CULINARIA
Web Nov 7, 2022 Cook the shallots, leeks, mushrooms, and garlic in butter until tender. Mix the stuffing. Combine the eggs, cheese, bread, vegetables, and parsley with some chicken …
From leitesculinaria.com


MUSHROOM AND CHEESE BRIOCHE RECIPE ~ MENUIVA.COM
Web Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight. In a skillet over medium-high …
From menuiva.com


OOOH-MUMMY BURGER
Web Directions. Caramelized Onions In a large, heavy sauté pan over medium heat, add the oil and the butter.When the butter bubbles, add the onions and salt. Cover and cook for 20 …
From more.ctv.ca


MUSHROOM AND CHEESE BRIOCHE – RECIPES NETWORK
Web May 1, 2015 For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes. Step 2. In a large bowl, whisk together the milk and eggs. Season with salt and pepper. …
From recipenet.org


DELICIOUS FRENCH BRIOCHES STUFFED WITH MUSHROOMS, CHEESE & HAM
Web Dec 14, 2022 Filling: Slice mushrooms. Add a couple of tablespoons olive oil to skillet. Add garlic and shallots. When they've started to brown, add the mushrooms. Sauté at …
From parisperfect.com


PORTOBELLO MUSHROOM SANDWICH - NEIGHBORFOOD
Web Sep 21, 2021 Add the mushrooms and cook undisturbed for 3-4 minutes per side or until mushrooms take on a rich brown color. Place cheese slices on the mushrooms for the …
From neighborfoodblog.com


MUSHROOM & LEEK BRIOCHE TART | DELICIOUS EVERYDAY
Web Dec 11, 2015 Place a frying pan over a medium-low heat. Split the leek in two lengthways and slice roughly 1.5cm (1.2 inch) thick. Add half the olive oil to the pan and gently fry …
From deliciouseveryday.com


MUSHROOM AND CHEESE BRIOCHE : RECIPES : COOKING CHANNEL …
Web Cooking Channel serves up this Mushroom and Cheese Brioche recipe from Chuck Hughes plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel30.sni.foodnetwork.com


30 CLASSIC FRENCH RECIPES - INSANELY GOOD
Web Jun 16, 2022 2. Classic Coq Au Vin. I know it sounds super fancy, and therefore, complicated, but the truth is, coq au vin is quite simple to make. This chicken stew …
From insanelygoodrecipes.com


EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
Web Aug 4, 2022 4 Melt butter in a skillet over medium heat. Add the onions, chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell …
From inspiredtaste.net


MUSHROOM & SWISS CHEESE BURGERS WITH TRUFFLE – ST PIERRE BAKERY
Web Method. Make the burgers – put the minced beef into a bowl and season well salt and pepper then add some of the thyme leaves; Using clean hands, mix everything together …
From stpierrebakery.co.uk


WILD MUSHROOM STUFFING RECIPE - FOOLPROOF LIVIN
Web Nov 13, 2021 Cook the vegetables: Heat oil in a Dutch oven or large sauté pan over medium high heat. Then, add the leeks and shallots. Cook the vegetables until they’re …
From foolproofliving.com


MUSHROOM BRIE BURGER RECIPE | RECIPES.NET
Web Jun 4, 2023 Add the sliced brie on top of the burgers and let it melt. While the burgers are cooking, sauté the mushrooms in a separate skillet over medium-high heat for 5-7 …
From recipes.net


BRIOCHE STUFFING WITH MUSHROOMS AND BACON RECIPE - SIMPLY RECIPES
Web Feb 15, 2022 First, cut the bread into cubes and toast them until dry and golden. Toast the bread ahead of time to free up the oven and save time. Fry the bacon and use a little …
From simplyrecipes.com


MOREL MUSHROOM AND SWISS CHEESE BURGER RECIPE
Web Jun 4, 2023 Instructions. Combine ground beef, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl. Mix well and shape into 4 patties. Heat a grill or a skillet over …
From recipes.net


MUSHROOM & SWISS CHEESE BURGERS WITH TRUFFLE - ST PIERRE BAKERY …
Web Method. Make the burgers – put the minced beef into a bowl and season well salt and pepper then add some of the thyme leaves. Using clean hands, mix everything together …
From stpierrebakery.com


Related Search