Fri, 6 January 2017
Chef Richie Wilson was in the kitchen with this delicious recipe.
Wild Mushroom and Toasted Brioche
Warm Salad of Flambéed Mushrooms, Rocket and Micro Leaves
Toasted Brioche, Mushroom Duxelle and Parmesan Shavings
4 portions
Salad
Qty Unit Ingredients:
300 g Wild Mushroom Mix
2 ea Shallots Finely Diced
1 ea Garlic Clove Crushed
10 g Finely Chopped Thyme
20 ml Brandy
200 g Rocket Leaves
150 g Micro Leaves
100 g Shaved Cratloe Hills Cheese or Parmesan
100 ml Olive Oil
10 ml Truffle Oil
10 ml Balsamic Vinegar Glaze
4 ea Slices of Brioche
Seasoning
Duxelle
Qty Unit Ingredients:
300 g Wild Mushroom Mix
2 ea Shallots Finely Diced
1 ea Garlic Clove Crushed
10 g Finely Chopped Thyme
20 ml Brandy
5 g Butter
Seasoning
METHOD:
For the Duxelle
Firstly Prepare the Mushroom, Dust off any soil or leaves that may be present but best not to wash the mushrooms. Heat a large based pan over a high heat. Add a little olive oil to the pan, once the pan is very hot add the mushroom and toss quickly over the heat for 1 minute, now add the chopped shallots, thyme and garlic followed by a little salt and pepper. Continue to sauté over a high heat for a further 1-2 minutes. Now add the brandy and ignite to remove the alcohol. Once the flame is out add the butter. Remove the pan from the heat and place the mushroom in a food processor along with a knob of butter. Pulse the processor until all of the mushrooms have been very finely diced but not pureed.
Now toast the slices of Brioche until golden brown. Spread a thin layer of the duxelle over the top of each slice and set to one side on a baking tray.
METHOD:
For the Salad
Prepare the mushrooms in exactly the same way as for the duxelle but once the brandy flame has gone out remove the pan from the heat keeping the mushrooms warm until ready to add to the salad. In a large mixing bowl place the rocket and micro leaves along with a drizzle of olive oil and the truffle oil. Now add in the parmesan shavings.
Now you are ready to plate the salad. Firstly heat the brioche and duxelle toast in the oven just until warm. Place in the centre of each serving bowl. Add the warm sautéed mushrooms to the bowl of now mixed leaves and cheese. Gather the salad mix together in your hands and place in a towering manor on top of the brioche. Finish with a few more cheese shavings on the top and drizzle a little of the balsamic glaze and herb oil around the edge.
