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
- 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.
- 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.
- 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.
- 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.
- 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 Garlic Mushrooms and Cured Ham on Toasted Brioche
Description
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.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche