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Creamed Mushroom Brioche

Creamed Mushroom Brioche

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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. It’s a little naughty, but can add a great new level to simple dishes.

A simple mushroom on toast can be transformed into a delicious meal with just a couple of ingredients. 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. 

Creamed Mushroom Brioche Creamed Mushroom Brioche Creamed Mushroom Brioche Creamed Mushroom Brioche

Note: this recipe was originally posted on


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