Recipe: Mushroom Briochettes

Name: Briochettes aux champignons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 portions
Ingredients: 4 brioches à tête parisiennes12 gros champignons de paris frais1 oignon1 échalote1 gousse d ailpersil20 cl de crème fraiche liquide50 g de comté70 g de fromage des pyrenées (à croute noire)sel et poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.3/5 (9 reviews) Starters

Prep 10 min

Cook 35 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

4 Parisian brioche rolls with topknots
12 large fresh button mushrooms
1 onion
1 shallot
1 garlic clove
parsley
20 cl liquid crème fraîche
50 g Comté cheese
70 g Pyrenees cheese (with black rind)
salt and pepper

Step-by-step directions

1- Remove the tops of the brioche rolls, then hollow them out to remove the crumb without piercing through.

2- Mince the onion, shallot and garlic, sauté them in a pan with oil or butter.(in the meantime, eat the crumb if you want lol)

3- Once well browned and not burnt (lol) add the finely sliced mushrooms, salt and pepper, let them cook for about 10 minutes on low heat until their water has evaporated.

4- When cooked, add the cream and chopped parsley (to taste), mix and let reduce for a few minutes.

5- Cut the cheeses into small cubes then add them to the pan and mix again so they melt, and let simmer for a few minutes.

6- Do not salt, just pepper then adjust the seasoning to your taste.

7- Fill the brioche rolls with this mixture, put the tops back on and place in the oven (15-20 minutes) at 180°C/350°F.

8- Serve hot, ideal dish to accompany meat.