Mushroom custards with brioche crumbs

Mushroom custards with brioche crumbs

By
From
Taste of Australia
Makes
30 squares
Prep
15 mins
Cooking time
85 mins
Photographer
Stuart Scott

A perfect do-ahead canapé with two types of cooked mushrooms – oven-roasted and pan-fried – sitting on buttery brioche.

Ingredients

Quantity Ingredient
5 eschalots, peeled
2 garlic cloves, peeled
500g mushrooms, a mixture of Swiss brown and button
2 teaspoons thyme leaves, plus extra to serve
2 tablespoons extra-virgin olive oil
1 loaf brioche, cut into 1 cm slices
100g butter
salt, to taste
freshly ground black pepper, to taste
250g sour cream
4 egg yolks

Method

  1. Preheat the oven to 180°C.
  2. Using a food processor, finely chop the eschalots and garlic. Add half the mushrooms and the thyme and pulse until finely chopped. Spread the mushroom mixture onto a baking tray that has been lined with baking paper, drizzle with oil and bake for 1 hour, stirring occasionally.
  3. Meanwhile, place the brioche slices on another lined baking tray and bake for 10 minutes or until dry and crisp. They may need to be turned halfway through cooking time. Process into crumbs using the food processor and add half the butter gradually until the texture resembles wet sand. Season to taste with salt and pepper. Press into the base of a lined baking tray (approximately 30 cm x 20 cm/12 in x 8 in) and bake for 10 minutes or until lightly golden.
  4. Pulse the remaining mushrooms in the food processor until roughly chopped. Melt the remaining butter in a large frying pan, add the mushrooms and cook for 5 minutes or until golden. Set aside to cool.
  5. Combine the cooled, baked mushrooms and fried mushrooms with the sour cream and egg yolks and mix until just combined. Season to taste with salt and pepper, pour over the brioche base and return to the oven and cook for a further 15 minutes until just set. Serve cut into fingers sprinkled with the extra thyme leaves.

Wine

  • This dish is quite buttery and creamy so try a chardonnay or a pinot noir.

Lyndey’s note

  • These can be made ahead and reheated in a 140°C oven. They can also be served cold or at room temperature.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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