Savoury and warm, these brioche toasts make for a delicious appetizer or light meal.
- Prep time 30 minutes
- Total time 13 hours
- Portion size 4 servings
Ingredients
Supreme Sauce:
Pan-Fried Mushrooms:
Brioche:
Method
Supreme Sauce
In saucepan, bring broth to boil. Reduce heat; simmer until broth has reduced to about 1 cup, 10 minutes. In separate saucepan, melt butter over medium heat. Add shallot, garlic and thyme, and cook, stirring often, for 2 minutes. Add wine; simmer until liquid has almost completely evaporated. Add broth reduction and cream; simmer until sauce has reduced by half, about 5 minutes. Season with salt and pepper. Keep warm. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days. Reheat over low heat.)
Pan-Fried Mushrooms
In large skillet, melt butter over high heat. Add mushrooms and cook, stirring often, for 5 minutes. Reduce heat to medium-high. Add shallot, garlic and thyme, and cook, stirring constantly, for 1 minute. Add wine; cook until wine has almost completely evaporated, 2 to 3 minutes. Add demi-glace and vinegar; cook, stirring constantly, until sauce has reduced and coats mushrooms, about 2 minutes. Season with salt and pepper and sprinkle with chives.
Brioche
Meanwhile, in separate large skillet, melt butter over medium-high heat. Add brioche slices and cook, turning halfway through cooking time, until each side is golden brown, 2 to 3 minutes. Transfer to paper towel-lined plate to drain.
Divide reserved Supreme Sauce evenly among four soup plates. Place brioche slices in centre of sauce, then top with Pan-Fried Mushrooms, pickled onions and Parmesan. Drizzle with Fir Oil.
Fir Oil
Wash 1/4 cup fresh fir or spruce needles; pat dry with tea towel. Transfer needles to 3/4- or 1-cup capacity glass jar. In small saucepan, heat 1/2 cup canola oil over high heat for 1 minute. Pour hot oil over needles (the oil should cover the needles). Close jar and let rest at room temperature overnight. (Make-ahead: Can be covered and refrigerated for up to 1 month. Strain before using.) Makes 1/2 cup.
Nutritional facts Per serving: about
- Iron 3.1 mg
- Fibre 4 g
- Sodium 875 mg
- Sugars 20 g
- Protein 23 g
- Calories 850
- Total fat 59 g
- Cholesterol 170 mg
- Saturated fat 34 g
- Total carbohydrate 57 g
