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Mushroom brioche toasts

The sweet brioche is perfect for soaking up all the lovely garlicky juices in this gorgeous recipe.

  • Timer Prep 10 min
    Cook 15 min
  • Chart 170.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the garlic cloves. Clean and slice the brown cap mushrooms. Clean and slice the Portobello mushrooms. Chop the fresh flat-leaf parsley.

Method

  1. 1 Heat the oil and butter in a large non-stick frying pan until foaming. Add the mushrooms and cook over a fairly high heat for 3-4 minutes, until golden and just tender (you may need to do this in batches).
  2. 2 Add the garlic and cook for a further 1 minute.
  3. 3 Pour in the balsamic vinegar, stirring quickly to coat the mushrooms. Allow to bubble for a few seconds, then remove from the heat.
  4. 4 Season, and stir in half the chopped parsley.
  5. 5 Meanwhile, toast the brioche slices on both sides until golden, then cut each slice in half and divide equally among serving plates.
  6. 6 Spoon the mushroom mixture over the brioche and sprinkle with the remaining parsley to serve.
  • Average per serving
  • Calories 170.0kCal
  • Fat11.2g
  • Saturated5.1g
  • Salt0.2g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg