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