Pickled wild mushrooms on brioche toast and wood sorrel salad
(13 Jul 2018)

Pickled wild mushrooms on brioche toast and wood sorrel salad

Pickled wild mushrooms on brioche toast and wood sorrel salad

Recipe by Chris Erasmus


Brioche:
600g cake flour
2 teaspoons fine powdered dried pine ring mushrooms (or any wild mushroom powder eg porcini or mixed – toast them lightly and grind into a fine powder)
1tsp salt
60g sugar
60g milk
30g wet yeast (or 1 sachet dried)
5 egg yolks
7 whole eggs
350g soft butter (not melted just soft)


Mix all the dry ingredients together in your Kenwood or Kitchenaid with the dough hook attachment.
Bring the sugar and milk to a boil and dissolve the sugar – leave tpo cool for 5 minutes.
Add the eggs, yeast and milk mixture to the flour whilst mixing on medium speed until it forms a smooth sticky dough.
Add the butter bit by bit until incorporated.
Grease two bread tins and divide the dough equally between them and press down the dough with wet fingers to form a smooth and even surface.
Cover with a cloth and proof until double in size.
Bake at 200°C for 25 minutes until golden brown.
Remove the Brioche from the tin and bake for another 5 minutes, leave to cool on a wire rack.


Pickled mushrooms
1 tablespoon olive oil
2 cups mixed wild mushrooms, chopped
2 tablespoons homemade vinegar (we use marula or raspberry)
3 tablespoons hanepoot or port
Chopped maroggo leaves (or parsley)


Heat a frying pan and add the olive oil.
Saute the mushrooms for 2 minutes and add the vinegar, cook until all the liquid has evaporated.
Add the sweet wine and cook until sticky.
Add the herbs and serve on grilled or toasted slice of brioche.
Garnish with freshly picked wild sorrel. 

 

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