Are you as fond of the Great British Baking Show as we are? If so, you might be interested in nibbling on the following recipe while watching the next episode on PBS. It was created by Judge Mary Berry and featured on her BBC series "Mary Berry's Absolute Favourites."
We're forecasting that it will soon be one of your "Favourites" as well!
Garlic Mushrooms and Cured Ham on Toasted Brioche
1 tablespoon oil
6 slices dry-cured ham, cut in half
1 3/4 ounces butter
6 thick slices brioche
4 fat garlic cloves, crushed
9 ounces chestnut mushrooms (cremini), sliced
3 1/2 ounces shiitake mushrooms, halved if large
2 3/4 ounces oyster mushrooms, halved if large
5 1/2 ounces enoki mushrooms
2 tablespoons full-fat crème fraîche
Chopped fresh parsley, to garnish
Salt and freshly ground black pepper
- Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.
- Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside.
- Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated.
- Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche.
- Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately.