Brioche Toast with Parmesan, Cèpe Mushrooms and Garlic Fricassée & Rocket Salad with Hazelnut Oil

Name: Brioche Toast with Parmesan, Cèpe Mushrooms and Garlic Fricassée & Rocket Salad with Hazelnut Oil
Yield: Serves 8
Cuisine: French
Ingredients: 16 garlic cloves, peeled and thinly sliced; 1 kg fresh cèpe (porcini) mushrooms, stems cleaned and peeled; 1 brioche La Colombe, made with parmesan (see BASICS); 3 tablespoons sherry vinegar; 250 g fresh rocket, washed; 1 lemon, cut in half; olive oil for frying; salt and pepper; 4 tablespoons whole hazelnuts, toasted and cracked; 1 teaspoon Dijon mustard; 150 ml hazelnut oil; garlic sauce (see BASICS)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

1 brioche La Colombe, made with parmesan (see BASICS)

Europe
France
Autumn
Vegetarian
Mediterranean

Method

Bake the brioche at 180°C for 25 minutes and leave to cool before slicing.

To clean the cèpes, brush all soil off the stem, and cut the small sandy pits away with a sharp knife. Peel the stem delicately with a vegetable peeler to remove th