Mushrooms on brioche recipe

  • Serves 6
  • 10mins to prepare and 5mins to cook
  • 205 calories / serving
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A French twist on a Sunday morning brunch classic.

Melt the butter and oil in a pan and fry the mushrooms for 2-3 minutes. Add the thyme and garlic, and cook until the mushrooms are soft. Season. Remove from the heat and stir in the crème fraîche and parsley. Set aside.

Toast the brioche halves and serve with the mushrooms on top.

Serve with the Prosciutto with roasted cherry tomatoes.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • knob of butter
  • 10ml (2tsp) olive oil
  • 400g (13oz) chestnut mushrooms, finely sliced
  • 2 sprigs thyme, leaves chopped
  • 2 garlic cloves, crushed
  • 30ml (2tbsp) crème fraiche
  • 2tbsp parsley, chopped
  • 6 brioche rolls, halved
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  • Energy 862kj 205kcal 10%
  • Fat 12g 17%
  • Saturates 6g 30%
  • Sugars 1g 1%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 19.4g Protein 4.6g Fibre 1.9g


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