Toasted Brioche Buns Stuffed with Mushrooms, Shallots and Cream

Ingredients – Serves 4


  • 4 Brioche Buns
  • 4 Shallots
  • 3 Garlic cloves
  • 200g a mix of Portobello Mushrooms and Wild Mushrooms (you can use any mushrooms of your preference)
  • 400ml Dry white Wine
  • 400ml Double Cream
  • Sunflower Oil
  • Fresh Thyme (you can include or leave out)
  • Fresh Parsley


  • Small bowl
  • Large non-stick frying pan
  • Shallow roasting tray
  • Knife
  • Chopping board


  1. Turn the grill on.
  2. Cut the top bit of the brioche and remove the inside (watch video at 00:45)

  1. Start peeling and slicing the shallots and garlic, put them in a bowl on the side.
  2. Prepare a large frying pan and put it on a high heat, add some oil.
  3. While frying pan is heating up, start slicing the mushrooms.

  4. Add shallots, garlic and mushrooms to the frying pan and give them a gentle stir. Leave them to cook nicely for about 3 minutes.
  5. In the meantime put the brioche under the grill. Watch this carefully as it gets done really quickly, in about 30 seconds.brioche7
  6. Add the thyme and wine to the mushroom mixture and let it reduce by 3 quarters.
  7. Once the wine is reduced, add the cream and parsley to the pan. Give it a gentle stir and let it cook for another 10 minutes.
  8. Carefully fill in buns with mushroom mixture.