Sautéed Forest Mushrooms on Toasted Brioche Gratinated with Gruyere
This is a simple breakfast dish that uses a combination of different types of mushrooms to really layer the flavours of this dish. Enoki mushrooms are delicate, slender mushrooms that are creamy in colour and add texture to this dish. The addition of gruyere cheese makes this the perfect comfort food.
100 g enoki mushrooms
100 g shimeji or shiitake mushrooms
100 g button mushrooms, quartered
100 g oyster mushrooms
125 g butter
1 teaspoon crushed fresh garlic
1/4 bunch flat leaf parsley, roughly chopped
Sea salt and white pepper, to season
8 thick slices of brioche
100 g gruyère cheese, grated
Place all the mushrooms in a bowl and toss gently with your fingertips to combine. Place a large frying pan over gentle heat. Add the butter and garlic and cook for a few minutes. Increase the heat and add the mushrooms and parsley. Season with salt and white pepper. Cook the mushrooms for about 4 minutes, stirring them continuously. The mushrooms should be tender and starting to release their juices.
Toast the slices of brioche.
Place on a baking tray, divide the mushroom mixture and top each slice. Sprinkle with gruyère cheese. Place the baking tray under a hot grill until the cheese is puffed and golden.
Place two brioche slices on each plate and serve immediately.