Herbed Mushrooms and Asiago Baked into Brioche
Herbed Mushrooms and Asiago Baked into Brioche
Try this quick and easy brioche recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • For Dough:
  • 125 millilitres of Milk, room temperature
  • 1 tablespoon or 15 ml of Dry Active Yeast
  • 2 tablespoons or 25 ml of Rum
  • 750 millilitres of All Purpose Flour
  • 2 tablespoons or 25 ml of Sugar
  • 1 teaspoon or 5 ml of Fine Salt
  • 6 large eggs at room temperature
  • 375 millilitres of Sunsalted Butter at room temperature
  • For Filling:
  • 2 tablespoons of Butter
  • 1 pound of sliced Cremini Mushrooms
  • 2 cloves of Garlic, minced
  • 2 teaspoons of chopped fresh Oregano
  • 1 teaspoon of chopped fresh Thyme
  • 2 tablespoons of White Wine or Vermouth
  • ¼ cup of finely diced Red Bell Pepper
  • 2 tablespoons of chopped Chives
  • 2 tablespoons of chopped Flat-Leaf Parsley
  • Salt and Pepper
  • 2 cupsgrated of Asiago Cheese
  • 2 tablespoons (25 ml) cold water for brushing
Method
  1. To prepare dough, sprinkle yeast over milk in the bowl of a mixer fitted with the paddle attachment. Allow to dissolve for 5 minutes
  2. Mix remaining ingredients, except butter, on low speed for 5 minutes
  3. Switch to a dough hook attachment and knead on medium speed for 5 minutes
  4. Add butter a bit at a time until it has all been incorporated. You may have to pull the dough off the hook once or twice to work the butter into it
  5. Knead for 5 minutes more. The dough may look very soft, but it will come together
  6. Place in a bowl, cover, and allow to rise at room temperature for 1 hour, then chill overnight in the fridge
  7. For filling, heat a large saute pan over medium high heat and add butter
  8. Once butter halts foaming, add mushrooms and saute until all liquid has evaporated, about 5 minutes
  9. Add garlic, oregano and thyme and stir
  10. Add wine or vermouth and cook until absorbed
  11. Remove from heat and stir in red pepper, chives, parsley and season to taste
  12. Let cool, then stir in grated cheese
  13. Filling can be chilled until ready to assemble
  14. Divide dough into 6 pieces. On a lightly floured surface, roll out 1 portion of dough to just shy of 0.4-inch (1 cm) thick
  15. Spoon about ½ cup of mushroom filling in center and fold over brioche, pinching edges of pastry together
  16. Repeat with remaining dough and salmon and place on a parchment-lined baking sheet
  17. Cover with plastic wrap and let rise for 20 minutes
  18. Preheat oven to 375°F (190°C). Brush parcels with eggwash and bake for 18 to 25 minutes, until pastry is a rich golden brown

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