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Mushroom Brioche with Port Jus - V

1 hr

4 - 6


Control P

Sunset Dinner


Great vegetarian main course but serve to everyone because of the rich sauce meat lovers will love it too!

Oven temperature

190°c/170°c fan – 350°f – Reg 6


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

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

  3. Lightly fry celery, onion, and garlic until translucent.

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

  5. 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

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

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

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

  9. Serve sprinkled with parsley and reserved brioche tops.

  10. Extra jus put in serving pots.

Cooks tips

Don’t waste the centre of brioche make into crumbs and freeze to use as a garnish for another day

Serve with

mustard mash potatoes and green beans

Wine pairing


Control P

Vegetarian information
Sunset Dinner


  • 2 tabs oil.

  • 400g mushrooms – mixed varieties

  • 3 sticks celery

  • 1 onion

  • 3 garlic cloves

  • 300mil red wine’1ltr stock

  • Sprigs of fresh thyme

  • 125ml Port

  • 1 tab redcurrant jelly

  • Seasonings

  • 6 Brioche Buns

  • Parsley to garnish

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