Prepare all the vegetables, clean mushrooms and cut into large chunks, chop celery, peel and cut onion into wedges, peel, and mince garlic.

Heat oil in pan and fry mushrooms for 5 mins until just browning. Remove and set aside

Lightly fry celery, onion, and garlic until translucent.

Add red wine, stock, thyme, and simmer for 30 mins

Add redcurrant jelly, Port, and seasonings boil for approx. 15 minutes until it has thickened, take out thyme sprigs and add the mushrooms until they are warmed through

Whilst sauce cooking take tops off the brioche take our doughy centre leaving the shell.

Put rolls on to greased baking tray and put in oven for 5 minutes until crisp.

Pour hot mushrooms with some of the jus into each brioche.

Serve sprinkled with parsley and reserved brioche tops.

Extra jus put in serving pots.