Serves 4 as a starter or light lunch 

  • Brioche 
  • A splash olive oil 
  • 1 garlic clove, crushed 
  • Small knob butter 
  • 2 handfuls mixed mushrooms, cut so they are more or less the same size 
  • 2 shallots, finely chopped 
  • A little chicken stock cube, crumbed 
  • A splash of cream 
  • 100 g/4 oz grated parmesan cheese 
  • A squeeze of lemon 
  • A little chopped fresh parsley 
  • Salt and freshly ground black pepper 


  1. Preheat the grill. Slice the brioche and toast.  Keep warm. 
  2. Put the olive oil into a large frying pan and add some butter.  When foaming, throw in the mushrooms with the shallots and crushed garlic.
  3. Cook for a couple of minutes until the juice starts to come from the mushrooms.
  4. Crumble in a little of a stock cube and add the cream. Allow to reduce until cream starts to coat the mushrooms.
  5. Season, add lemon and parsley. 
  6. To serve, divide the mushrooms on top of the toasted brioche and scatter over the grated parmesan.