Mushroom & red wine brioche
Perfect for a dinner party / Serves 6 / Prep 15 mins / Cook 1 hr / Vegetarian, Low-fat
adapted from the BBC good food guide, the picture is theirs, but my version looked v similar.
adapted from the BBC good food guide, the picture is theirs, but my version looked v similar.
Ingredients
2 tbsp olive oil
300g button mushrooms , sliced
2 sticks celery , finely chopped
4 sticks bright lights, finely chopped
pumpkin seeds
1 leek, chopped
1 courgette, chopped
2 garlic cloves , crushed
300ml red wine
2 sprigs fresh thyme
1 tsp elderberry jelly
6 brioche rolls
tspn Bisto Best roast winter veg gravy powder
1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a large pan, then fry the celery, leek, courgette, brightlights and garlic over a low heat, stirring occasionally, for 5-6 mins. Push to one side of the pan. Add remaining oil to the pan, then fry mushrooms for 4-5 mins, stirring occasionally, until lightly browned. Add wine, a little water, thyme, elderberry jelly, handful of pumpkin seeds and gravy powder. Bring gently back to the boil. Season to taste, discard the thyme. Simmer for 5 mins.
2. Meanwhile, cut the tops off the brioche then pick out dough from the centre to leave a thick shell. Place rolls on a baking sheet, then bake for 5-7 mins until hot and crisp.
- Spoon the mushroom mixture into the brioche rolls. Serve immediately with any remaining gravy, potato wedges and green beans.
- Use bought brioches or use recipe below, some people use yorkshire pudding cases.
Bread Machine Brioche rolls
Use my basic bread mix, [see below] with these exceptions: use 2 eggs + milk to 200cc instead of 200cc water, [save a tiny bit of egg for the glaze]
add 55g butter and 1 dsp sugar.
Use dough cycle. Cut dough into 12 pieces, roll quickly into balls, use 12 cup tart tray. Brush the dough with an egg/water glaze. Allow to rise for ~ 30-60 mins depending how warm it is, the rolls should look big and beautiful. Bake in a 175 deg C oven until the bottoms are browned. ~ 20 minutes.
I want to try rolling the dough as flat as possible to use as a light pastry top. Roll out a ball / rise / cook / split in two. I will report when I have done it.
Report: It was difficult to roll as the dough was so elastic. I used it on top of blackberry and apple and did not split it in two. It should be crisped in the oven and added to the cooked fruit at the last minute. It was popular and must be less bad for you than pastry.
