Mushroom and thyme brioches from Pastry Love: A Baker's Journal of Favorite Recipes (page 49) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Whole wheat brioche" for the "Master brioche dough" called for in this recipe and provolone cheese for Fontina cheese.

  • Zosia on January 14, 2020

    I used the whole wheat brioche dough for these. After it proofed in the fridge, the chilled dough was shaped, filled and baked without an additional rise. I made the roasted mushroom duxelles the day before while I made the dough so these were assembled and ready for baking in the time it took for the oven to preheat. They were delicious but very rich. I served them with a green salad for dinner but they would be great for brunch though I would make them smaller - 8 or perhaps even 10. The whole wheat flavour of the brioche was not very noticeable.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.