- Prep time 30 minutes
- Total time 13 hours
- Portion size 4 servings
- Credits : Canadian Living Magazine
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; continue cooking until wine has almost completely evaporated, 2 to 3 minutes. Add demi-glace and vinegar; continue cooking, 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 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.
Test kitchen tip
You can pick your fir needles right off the tree. Some specialty grocery stores sell dried fir or spruce needles. If you use dry needles, reduce the amount to 1 1/2 tbsp. You can also substitute rosemary.
Nutritional facts PER SERVING
- 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
