Brioche aux Champignons

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This recipe calls for the largest and tastiest mushrooms you can find. As an alternative to the mushrooms listed below, or for a change, try the incomparable cèpe, which by itself tastes good enough to turn the most committed carnivore into a vegetarian...


  • 3 tbsp olive oil
  • 50 g butter
  • 6 large flat mushrooms
  • 200 g girolles
  • 2 cloves of garlic, crushed, peeled and chopped
  • 100 ml white wine
  • 3 tbsp double cream
  • sea salt
  • freshly ground black pepper
  • 6 slices of brioche
  • chopped chives, to serve


    Heat the olive oil and butter in a large pan. Add the flat mushrooms and cook at a medium heat for 8 minutes, turning occasionally. Add the girolles and fry for a further 3 minutes, then add the garlic and cook for 1 minute. Increase the heat; add the wine, double cream and seasoning, and toss well until the liquid evaporates and the mixture thickens.

    Toast the brioche and serve with the mushroom mixture, sprinkled with chopped chives.