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Brioches With Wild Mushrooms & Watercress

Brioches With Wild Mushrooms & Watercress
Serves 6
  • 2 tbsp butter
  • 1/2 lb (250 g) wild mushrooms, trimmed and sliced
  • 1/2 bunch watercress, finely chopped
  • 1/4 cup (60 ml) heavy cream
  • squeeze of lemon juice
  • salt and black pepper
  • 6 brioches
  • watercress sprigs to garnish


  1. Melt the butter in a large skillet, add the mushrooms, and cook gen tly, stirring occasionally, for 3 minutes or until tender. Add the watercress, cream, lemon juice, and salt and pepper to taste and cook until the watercress is just wilted.
  2. Remove the tops and insides from the brioches. Spoon in some of the mixture.
  3. Transfer the brioches to warmed serving plates, replace the brioche tops, and spoon the remaining mushroom and watercress mixture onto the plates beside the brioches. Garnish with watercress sprigs and sene immediately.
Brioches With Wild Mushrooms & Watercress

Preparing brioches

Remove brioche top and set aside. Using your fingers, pull out the soft inside, leaving a 1/4-in (5-mm) crust. Repeat with the remaining brioches.