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
STEPS :
- 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.
- Remove the tops and insides from the brioches. Spoon in some of
the mixture.
- 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.
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.
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