Guillaume Brahimi’s Selection Of Mushrooms With Brioche Crumbs & Balsamic

Guillaume Brahimi's Selection Of Mushrooms With Brioche Crumbs & Balsamic
Guillaume Brahimi

Aug 27, 2024

Serves 4

INGREDIENTS

500 gm seasonal mushrooms
150 gm butter
3 eshallots
50 ml balsamic vinegar
2 slices brioche
1 punnet red vein sorrel

METHOD
1 Place a Tefal Heritage Triply Sauté Pan on medium to high heat
2 When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms.
3 Toss the mushrooms, when mushrooms are cooked remove and drain.
4 Place another pot on high heat and add remaining butter.
5 When butter reaches noisette add balsamic and emulsify to together. Allow balsamic to reduce by 1/2.
6 Toast the brioche and then crumble and allow to dry out. Fold through garlic and parsley.
7 Sauce with balsamic and garnish with sorrel and sprinkle with brioche crumbs.

Recipe created by Guillaume Brahimi

ABOUT THE AUTHOR

By Guillaume Brahimi

French-born Guillaume Brahimi, trained under Michelin-starred Joel Robuchon in Paris, is one of Australia’s top chefs. In 2001, he took over Bennelong at the Sydney Opera House, winning multiple accolades, including Three Chef Hats. He opened Bistro Guillaume in Melbourne (2009), Perth (2012), and Sydney (2016). In 2020, he became Culinary Ambassador for Crown Sydney. Brahimi authored "Guillaume: Food for Friends" (2010) and "Guillaume: Food for Family" (2015), donating proceeds to charity. He joined the Bestest Foundation board in 2008, helping raise over $7 million for children in need. Brahimi hosts SBS food series "Plat du Tour" and "Guillaume’s Paris."

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