Recipe: Creamy Mushroom Brioche

Creamed Mushroom Brioche

Oh brioche, you sweet, soft, beautiful, naughty thing. Fluffy like freshly baked bread, sweet like cake – the brioche can be used in so many different ways. It’s really an amazing food to experiment with in the kitchen: from French toast to bread and butter pudding to the perfect bread for grilled cheese. So, the other day I bought a loaf on a whim. Over the next few days, I ate some of it just plain (delicious), some toast with Nutella (!) and then with the final bits of bread I was looking to find a way to use it for a savoury dish.

I always seem to have a ton of mushrooms left over whenever I buy a pack, so a simple mushroom on toast is something I make regularly to finish them. This creamed mushroom brioche recipe takes it to the next level though – stupidly simple and quick, yet mighty impressive. It can work as a snack, appetiser (in smaller version, of course), dinner or even brunch.


A slice of brioche
A handful of mushrooms (I mixed shiitake and chestnut)
1/2 onion, chopped
1 garlic clove
A few sprigs of parsley (keep some to garnish at the end)
3tbsp cream (I use Alpro soy – same effect,  45% less fat)
1tbsp soy sauce

1: Sauté the mushrooms, onions and garlic with a little bit of olive oil until they’re nice and soft.

2: Add the cream, cook for a few minutes and add the splash of soy sauce, add seasoning as you wish. Add chopped parsley at the end.

3: Put the slice of brioche in the toaster (or in the pan with a bit of butter if you’re feeling extra naughty), top with the creamed mushrooms, add some parsley to garnish and voila! Quick and delicious. 





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