Recipes
Brioche with Wild Mushroom Ragout
MAKES 6 SERVINGS
A ragout is a French stew meant to be served as a main meal. The word comes from the French for “to revive the taste” which this recipe surely achieves with the woody flavors of the mushrooms paired with the sweetness of the Danish Brie and cream.
Ingredients
- 2 tablespoons Lurpak Unsalted butter
- 2 pounds mushrooms such as Portobello, shiitake, cremini, or button
- 2 tablespoons finely chopped onions
- ½ teaspoon chopped fresh tarragon
- ½ cup dry white wine
- 1½ tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 cup Castello Danish Brie, without the rind
- Salt and pepper to taste
- 6 small brioche, warm
Directions
1. Melt the butter in a medium skillet. Add the onions and sauté until soft, about 2 minutes. Add mushroom and tarragon; continue cooking for 4 to 5 minutes. Add the wine and lemon juice, reduce the heat and simmer until the liquid reduces by half, about 4 minutes.
2. Dissolve the cornstarch in 2 tablespoons of warm water before adding it to the cream. Pour the cream into the skillet and bring to a boil, then reduce to a simmer and cook until it reduces by half, about 5 minutes.
3. Add the cheese and season with salt and pepper to taste. Stir until cheese melts and then set aside.
4. Cut the top of the brioche and pull out the soft center. Arrange them on serving plates and spoon the mushroom filling inside. Replace the top of the brioche and serve immediately.