Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche

This is the kind of dish I make when I want to feel a bit fancy without doing too much. It’s toast—but dressed up. Mushrooms sizzling in garlicky butter, salty ham crisped just right, and soft, golden brioche catching every creamy drip.

First time I made it, I overcrowded the pan (classic mistake), and the mushrooms steamed instead of crisping. Plus, I used stale brioche. Big error—crumbly, dry toast under silky toppings just doesn’t work. Now I keep it simple: one hot pan, fresh brioche, mushrooms done in batches, and everything seasoned right at the end. Perfect every time.

WHAT MAKES THIS RECIPE SPECIAL

It’s fast. It’s posh. And it’s a brilliant way to turn a pack of mushrooms and a few slices of ham into something that feels properly composed.

• Four types of mushrooms means you get texture and flavour.
• Crispy ham adds salt and crunch.
• Crème fraîche gives you richness without needing a roux or sauce.
• Brioche toast? Game over. Sweet and soft, and it catches all the good stuff.

INGREDIENTS + WHY THEY MATTER

• Dry-cured ham (6 slices) – Goes crispy fast, like prosciutto or Serrano.
• Mushrooms (chestnut, shiitake, oyster, enoki) – Each one adds its own flavour. You can mix and match based on what you’ve got.
• Brioche (6 thick slices) – Light and buttery. Regular bread works, but brioche makes it special.
• Garlic (4 fat cloves) – Use fresh—not jarred. It makes all the difference.
• Crème fraîche (2 tbsp) – Gives richness and a silky finish. Don’t swap for yogurt—it’ll split.
• Butter (50g) – Adds flavour, helps toast the brioche, and carries the garlic.
• Olive oil (1 tbsp) – Stops the butter burning when you fry the ham.
• Salt + pepper – Add after mushrooms cook to stop sogginess.
• Chopped parsley – For colour and a hit of freshness at the end.

MAKING IT YOURS (WITHOUT RUINING IT)

• No enoki? Use more chestnut mushrooms or any other wild mushrooms.
• No crème fraîche? Mascarpone works. Or even a splash of double cream.
• Veggie version? Skip the ham—add a handful of toasted pine nuts for crunch.
• Want it bigger? Top with a fried egg or serve two slices per person for a full meal.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Mushrooms turned soggy	Overcrowded the pan	Fry in batches so they sear, not steam
Toast got soggy	Let mushrooms sit too long	Serve immediately while hot + fresh
Brioche fell apart	Used stale slices	Use soft, fresh brioche—it holds together
Garlic burned	Pan too hot when adding butter	Lower heat before adding garlic + stir often

HOW TO MAKE MARY BERRY’S GARLIC MUSHROOMS AND CURED HAM ON TOASTED BRIOCHE

FRY THE HAM
Heat 1 tbsp oil in a large pan over high heat. Fry 6 halved slices of cured ham for 1–2 mins until crisp. Work in batches. Set aside.

TOAST THE BRIOCHE
Lower heat to medium. Add ⅓ of the butter. Fry 6 thick brioche slices until golden on both sides. Set aside and keep warm.

COOK THE MUSHROOMS
Add another ⅓ of the butter to the pan. Add garlic, chestnut, and shiitake mushrooms. Fry over high heat for 2–3 mins. Lower heat, cover, cook 2 mins. Remove lid and let moisture evaporate.

Add final ⅓ of butter, oyster and enoki mushrooms. Fry 1–2 mins. Season. Stir in crème fraîche.

ASSEMBLE + SERVE
Place toasted brioche on plates. Top with creamy mushrooms, a slice of crisp ham, and a sprinkle of parsley. Serve hot.

TIPS FROM MY KITCHEN

• I wipe the pan quickly between mushroom batches to stop them from stewing.
• I warm the brioche in a low oven if I’m making it ahead—it stays crisp better.
• Crème fraîche should be full-fat or it’ll curdle when stirred in.
• You can prep the mushrooms ahead—just reheat gently and stir in crème fraîche before serving.

STORAGE + SERVING

Fridge: Store mushroom mix and ham separately for up to 2 days.
Reheat: Warm mushrooms in a pan until hot. Crisp the brioche fresh.
Freezer: Not ideal. Brioche goes dry, and mushrooms lose texture.
Serve with: A crisp green salad or poached egg on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I use regular bread instead of brioche?
Yes, sourdough or thick white bread works—but you’ll lose that buttery sweetness.

Q: Can I make this ahead?
You can prep the mushrooms and ham. Toast the brioche just before serving so it stays crisp.

Q: Is this good for brunch?
It’s brilliant. I’ve made it for Sunday brunch with mimosas—it disappears fast.

Q: What can I use instead of ham?
Crispy bacon, pancetta, or even a veggie alternative like sautéed halloumi.

Try More Recipes:

• Mary Berry Scallops With Garlic Mushrooms
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Coq au Vin