Ingredient:
30 g (1 oz) butter
250 g (8 oz) wild mushrooms, trimmed and sliced
60 g (2 oz) watercress, finely chopped, plus extra to garnish
4 tbsp double cream
Squeeze of lemon juice
Salt and black pepper
6 brioches
Method:
Melt the butter in a large frying pan, add the mushrooms, and cook over a high heat, stirring form time, for 3 minutes or until all the liquid has evaporated. Add the watercress, cream, lemon juice, and salt and pepper to taste, and cook until the watercress is just wilted.
Hollow out the brioches. Spoon in some of the mixture.
To serve, transfer the brioches to warmed serving plates and replace the brioche tops. Spoon the remaining mushroom and watercress mixture on to the plates beside the brioches, and garnish with watercress sprigs.
30 g (1 oz) butter
250 g (8 oz) wild mushrooms, trimmed and sliced
60 g (2 oz) watercress, finely chopped, plus extra to garnish
4 tbsp double cream
Squeeze of lemon juice
Salt and black pepper
6 brioches
Method:
Melt the butter in a large frying pan, add the mushrooms, and cook over a high heat, stirring form time, for 3 minutes or until all the liquid has evaporated. Add the watercress, cream, lemon juice, and salt and pepper to taste, and cook until the watercress is just wilted.
Hollow out the brioches. Spoon in some of the mixture.
To serve, transfer the brioches to warmed serving plates and replace the brioche tops. Spoon the remaining mushroom and watercress mixture on to the plates beside the brioches, and garnish with watercress sprigs.
