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 Parsleybrioche-ingredients-jpg


  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.
  1. Add shallots, garlic and mushrooms to the frying pan and give them a gentle stir. Leave them to cook nicely for about 3 minutes.
  2. In the meantime put the brioche under the grill. Watch this carefully as it gets done really quickly, in about 30 seconds.brioche-buns-jpg-2
  3. Add the thyme and wine to the mushroom mixture and let it reduce by 3 quarters.
  4. Roughly chop the parsley. 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.