Christmas Mushroom Loaf

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Servs: 6   Prep:   Cook:

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  • add   1/8 tsp. dried herbs of Provence, approximately
  • add   1/8 tsp. salt, approximately
  • add   3 Tbsps. olive oil
  • add   12 salad onions, trimmed, cut into 1-3/4 inch segments
  • add   1/2 lb. cherry or flavia tomatoes
  • add   1/4 lemons, approximately
  • add   1-1/4 cups créme fraiche
  • add   2 Tbsps. dry sherry
  • add   2 Tbsps. cognac
  • add   1/8 tsp. dried chillies, crushed, approximately
  • add   1/8 tsp. black pepper, freshly milled, approximately
  • add   1/8 tsp. salt, approximately
  • add   1/4 oz. paprika, approximately
  • add   1 vegetable stock cube, crumbled
  • add   3 oz. butter
  • add   1 lb. Shiitake mushrooms
  • add   2 lbs. button mushrooms
  • add   1 oz. paprika
  • add   2 oz. Parmesan, finely grated
  • add   1/4 cup olive oil
  • add   1-1/2 round brioches

Instructions

  1. Preheat the oven to temperature 350°F. Brush brioches all over with olive oil, Parmesan and 1 oz. paprika. Bake in the preheated oven for 10 minutes, or until brioches are crisp and golden brown on all sides. Keep warm in a low oven. Trim the stalks of the button and shiitake mushrooms and wipe dry. Melt butter in a large thick-bottomed frying pan or shallow heatproof casserole. Stir in the crumbled vegetable stock cube, add the mushrooms and sauté for 3 to 5 minutes, stirring constantly. Season with paprika, salt, pepper and chillies to taste. Add the cognac and sherry while the mixture is still on the heat. Stir once, then add the créme fraiche. Cook over a medium heat, stirring, until the sauce is bubbling and the mushrooms are tender (about 5-7 more minutes). Taste sauce and correct seasoning, adding a little more paprika, crushed dried chillies, cognac or dry sherry to taste. Finish with a squeeze of lemon juice. Meanwhile, in another pan, sauté the tomatoes and onion segments in olive oil over a high heat, shaking the pan from time to time to ensure that the tomatoes are in contact with the heat on all sides. Sprinkle with salt and a pinch or two of the herbs. Remove brioches from the oven. With a bread knife, separate the 1 whole brioche into 5 segments. Cut each segment into 2 wedges. Remove a segment from the remaining 1/2 and cut it into 2. You will need 12 in all. To serve, place 2 wedges of brioche on each heated plate. Transfer the mushrooms to the plate with a slotted spoon, and then spoon over a little of the mushroom sauce. Garnish with the sautéed tomatoes and wilted salad onions and serve immediately.

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