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Posh Mushrooms on Brioche Toast with Beef Carpaccio


8 slices plus sides Brioche loaf, lightly griddled
500g Mixed mushrooms, such as chestnut and shitake
15g Mixed wild mushrooms, soaked as per packet instructions, drained well
30g Unsalted butter
1 Banana Shallot, finely chopped
1 Clove of garlic, crushed
1 tsp Plain flower
150ml Madeira or sherry
100ml Chicken stock
1 tbsp Fresh thyme leaves
200g Fillet steak


In a large sauté pan, heat the butter and fry the shallot over a medium heat for 4 minutes or until softened.

Add the mushrooms and fry over a high heat for 4-5 minutes or until golden. Stir in the garlic and cook for 1 minute. Sprinkle over the flour and cook out for 1 minute.

Add the Madeira, stock and thyme. Simmer for a few minutes or until the liquid has reduced to a thick glaze. Season to taste and serve on top of griddled brioche.

For the beef carpaccio bat out thin slices of fillet steak and place on a serving platter, drizzle over some good quality olive oil and season well. Scatter over parmesan shavings and handful of rocket leaves and serve on the side.

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