Mushrooms en Brioche

Ingredients

• 1.1 kilogram mushrooms, mixed variety; wiped clean; larger ones sliced, small ones left whole; at least 3 types from: shiitake, field, Swiss brown, enoki, abalone, oyster, cup, button
• 2.butter, for sautéeing
• 3.100 millilitre beef stock, or red wine; added to pan
• 4.300 millilitre thickened cream, 300 ml
• 5.salt and black pepper, freshly ground
• 6.6 brioche, individual; bought from patisserie; bump removed from top; hollowed out slightly; warmed in oven

Method

1. 1.Wipe the mushrooms clean with some paper towelling or a soft cloth. Slice the larger mushrooms, leaving the small mushrooms whole for variety.
2. 2.Sauté them in butter in a frypan. Stir in a little beef stock or wine, cream, season with salt and pepper and bring to the boil, simmering until it is reduced and slightly thickened.
3. 3.Meanwhile, remove the bump on top of the brioche and scoop out a little of the filling. Place them in the oven to warm while the ragout thickens.
4. 4.Remove brioche from oven. Spoon some of the filling into each brioche, allowing it to spill over the edge onto the plate. Replace the lid.

Notes

• Card headline: 'A basic recipe for a mushroom ragout that can be served in a little pot or ramekin with crusty bread, used as a sauce on any meat or pasta for a main course or served en brioche as a stylish entrée.'
• From the 'Plates' South African cookbook — 'light plates' section (photocopied page inserted into family collection).
• Buy individual brioche from your patisserie, allowing one per person.
• The recipe makes 8 fillings but only calls for 6 brioche — adjust to number of guests.