Mushrooms are like Marmite – you either love them or hate them. Personally, I’m a big fan – and if you are too, you might like to try this recipe for Wild Mushrooms on a bed of Wilted Spinach and Brioche. My not-so-secret ingredient is Crabtree & Evelyn’s English Mustard with Honey, which I can’t get enough of! You can always use button mushrooms too if you prefer though.
Here’s my recipe…
Ingredients
A few slices of brioche
Handful of parsley
1 small bowl of wild mushrooms
A splash of white wine or sherry (optional)
Knob of butter
2-3 desert spoons of half-fat crème fraiche
2 shallots
1-2 teaspoons of Crabtree & Evelyn’s English Mustard with Honey
Pepper
(Serves 2, double ingredients for more)
Method
1. Wash and dry the mushrooms and cut into slices. While you’re at it, cut the shallots into thin slivers and chop the parsley.
2. Heat the butter in a frying pan and add the shallots – cook until soft, but do not brown. Next, stir in the mushrooms and add extra butter if required. When the mushrooms are almost cooked, add a dash of white wine or sherry.
3. Next, toast the slices of brioche and wilt the spinach. Then, add the crème fraiche and mustard to the mushroom mixture. You just need to warm it through, taste it to check the flavour and season with pepper.
4. Arrange the brioche slices on a plate, squeeze any excess water from the spinach and place on the bread. Next, dollop on the wild mushrooms, sprinkle with parsley and enjoy!
I’ve also been adding Crabtree & Evelyn’s English Mustard with Honey to mashed potato – it’s delicious and gives it a nice kick. I’ve found it works especially well with sweet potato mash.
Which Crabtree & Evelyn Condiments do you enjoy cooking with? Let us know in the comments box below…