Cook Along with Chef Deniz: Wild mushrooms on Brioche with Hunter Browns Brown Butter Hollandaise

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks
• 2 sprigs of thyme
• 1 shallot, finely minced
• 2 cloves of garlic, puréed
• 30ml sherry vinegar
• 50ml demi glacé
• 30ml chopped parsley
• 2 slices of brioche, toasted if stale
• 15ml Hunter Browns' brown butter cubes
• 50ml white wine
• 50ml white wine vinegar
• 5 sprigs tarragon
• 1 shallot, finely diced
• 5 black peppercorns
• 2 bay leaves
• 2 egg yolks
• 75ml melted Hunter Browns' brown butter cubes, melted and warm
• 50ml grated parmesan

Instructions:

1. In a large skillet sauté the mushrooms with brown butter cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm. In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half. On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.

Prep Time: 10 Minutes

Cook time: 20 Minutes