Toasted brioche with boozy mushrooms from Simple: Effortless Food, Big Flavours (page 62) by Diana Henry

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Notes about this recipe

  • pattyatbryce on March 02, 2024

    Loved this with a wonderful buttery brioche. Brioche needs no oil to brown in pan = *extra win." I agreed with @sSheilaS that my Sherry that was recently opened was better than my cooking vermouth. No mixed wild dried at the store, so used all dried morel mushrooms. No regrets.

  • SheilaS on April 12, 2017

    I used toasted ciabatta instead of brioche and also substituted run of the mill dried mushrooms from the Asian market for the specified dried wild mushrooms but I did open a bottle of Amontillado as I thought the sherry sounded more luxurious than the vermouth from the fridge. Very, very good. I will make this again for sure.

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