Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche

This delicious Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche is a quick and easy meal perfect for any occasion. Packed with creamy mushrooms and crispy ham, it’s a simple yet flavorful dish. Use any mushrooms you have on hand for a flexible twist, making it a versatile favourite.

This Garlic Mushrooms and Cured Ham on Toasted Brioche Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

• 1 tbsp oil
• 6 slices of dry-cured ham, halved
• 50g  butter
• 6 thick slices of brioche
• 4 fat garlic cloves, crushed
• 250g chestnut mushrooms, sliced
• 100g shiitake mushrooms, halved if large
• 75g oyster mushrooms, halved if large
• 150g enoki mushrooms or similar (see tip)
• 2 tbsp full-fat crème fraîche
• Salt and freshly ground black pepper
• Chopped parsley, to garnish

How To Make Garlic Mushrooms and Cured Ham on Toasted Brioche

1. Fry the Ham: Add oil to a large frying pan over high heat. Fry the ham for 1–2 minutes until crispy and frazzled, working in batches if needed. Remove from the pan and set aside.
2. Toast the Brioche: Lower the heat to medium and melt a third of the butter in the pan. Fry the brioche slices until golden on each side, in batches if needed. Set aside.
3. Cook the Mushrooms: Melt another third of the butter in the pan. Add garlic, chestnut, and shiitake mushrooms and fry over high heat for 2–3 minutes. Lower the heat, cover with a lid, and cook for 2 minutes. Remove the lid and cook over high heat until tender and golden, letting the liquid evaporate.
4. Add Remaining Mushrooms and Crème Fraîche: Add the remaining butter, then the oyster and enoki mushrooms. Fry for 1–2 minutes until golden. Season with salt and pepper and stir in the crème fraîche.
5. Assemble the Dish: Place a slice of toasted brioche on each plate. Spoon the garlic mushrooms over the brioche, add a slice of fried ham, and sprinkle with chopped parsley. Serve immediately.

Recipe Tips

• Don’t Overcrowd the Pan: Fry ham and mushrooms in batches to ensure they turn golden and crispy instead of steaming.
• Use Fresh Brioche: Stale brioche can crumble; fresh slices toast better and hold the toppings well.
• Cook Mushrooms Until Dry: Make sure any liquid evaporates before adding the crème fraîche for a rich, creamy texture.
• Season at the Right Time: Add salt after cooking mushrooms to prevent them from releasing too much water.
• Keep the Toast Warm: Serve brioche fresh from the pan or keep it warm to avoid it becoming soggy under the toppings.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover garlic mushrooms and cured ham on toasted brioches in a container in the fridge for up to 2 days. Keep brioche separate to stay crisp.
• Reheating: Warm leftover garlic mushrooms and cured ham on toasted brioches  in a frying pan over medium heat until hot for 3 mintes. Toast the brioche separately in a dry pan or under the grill to restore its crispness.

Nutrition Facts

Serving Size: 1 slice (1/6 of recipe)

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 800mg
• Potassium: 400mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Seafood Linguine with Fresh Tomato Sauce
• Mary Berry Smoked Trout Avocado and Tomato Tian Recipe
• Mary Berry Super Quick Brown Rice Veg Stir-fry
• Mary Berry Mixed Bean and Red Pepper Chilli
• Mary Berry Harissa Chicken Recipe