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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