Photo: Andrew Ridley
Wild mushroom & port brioche
14 ingredients
15 min
Serves 6
openrecipes
Perfect for a dinner party
Estimated Nutrition (whole recipe, rough)
252
Calories
6g
Protein
14g
Fat
23g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chestnut | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 225g chestnut mushrooms , quartered
- 115g shiitake mushrooms , halved
- 2 large field mushrooms , sliced
- 3 sticks celery , finely chopped
- 1 onion , cut into thin wedges
- 2 garlic cloves , crushed
- 300ml red wine
- 1.2l hot vegetable stock
- 2 sprigs fresh thyme
- 150ml port
- 1 tbsp redcurrant jelly
- 6 brioche rolls
- flatleaf parsley , to garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes