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mixed mushroom in bread pockets brioche prep time: 30 min
cook time: 15 min

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1 1/2 lbs. of mixed mushrooms  ( shiitake, button, field, or oyster)
2 1/2 oz. butter
4 spring onions ( chopped)
1 1/2 cup dry white wine
2 cloves of garlic ( crushed)
2 tbs. fresh thyme ( chopped)
10 fl. oz.  cream

Clean mushrooms by washing, peeling, etc.  ( Larger mushrooms should be sliced in accordance to size of other types of mushrooms)
Pre-heat oven to  400 degrees
Heat butter in a large skillet over medium heat
Add onions and garlic  ( roughly 2 to 3 mins)
Increase heat and stir in mushrooms ( continue to stir and cook for an additional 5 mins.) mushrooms should be soft and liquid should be evaporated
Pour in wine and boil for 2 mins.
Reduce slightly the temperature and add cream.  Boil for another 2 mins.  Sauce should be thick and reduced
Stir in salt, black pepper, and thyme and set aside off of the heat for 5 to 10 mins.

Slice off the top of a bun and remove the center but still leaving a hole in which to be stuffed with the mushroom mixture
Place in oven for 5 mins.
Bun should be crispy outside and inside
Pour mixture into the center of the now toasted buns and cover to keep warm until serving


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