Garlic Mushrooms and Jamon on Brioche Brunch
Garlic Mushrooms and Jamon on Brioche Brunch

Ingredients

Method

  • 1 tbsp oil
  • 6 slices of cured jamon or similar, cut in half
  • 50g butter
  • 6 thick slices of brioche
  • 4 crushed garlic cloves
  • 250g chestnut mushrooms, sliced
  • 100g shiitake mushrooms, sliced
  • 75g oyster mushrooms, sliced
  • 150g enoki mushrooms
  • 2 tbsp crème fraîche
  • Chopped parsley
  • Salt and pepper
  • Add the oil to a frying pan, and fry the ham slices for 2 mins to crisp up. Remove and set aside, then chuck a third of the butter in the pan and fry the brioche slices until golden on both sides. Remove and set aside, also.
  • Melt another third of butter, and add the garlic and chestnut and shiitake mushrooms. Fry for about 6 mins, or until golden. Add the remaining butter, the oyster and enoki mushrooms, and some seasoning. Fry for 2 mins, or until golden too. Stir in the crème fraîche, then spoon the lot onto the slices of fried brioche. Season again, then top with the slices of ham and some parsley.
30 mins
6 serving
This recipe pairs perfectly with the Van Loggerenberg 'Break a Leg' Merlot 2019 from Stellenbosch, South Africa.

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