HomeRecipesCook Along with Chef Deniz: Wild mushrooms on Brioche with Hunter Browns Brown Butter Hollandaise
Cook Along with Chef Deniz: Wild mushrooms on Brioche with Hunter Browns Brown Butter Hollandaise
October 15, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we explore the magic of Brown Butter. Our friends at Hunter Browns make brown butter cubes and we believe everyone should have a bag in their fridge. Chef Deniz will take you through two delicious recipes that highlight the awesomeness that is Brown Butter. This recipe yields 2 portions
Click on our video still below to watch!
Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.
Wild mushrooms on Brioche with Hunter Browns Brown Butter Hollandaise with poached egg.
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.