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Wild Mushroom and Brioche Stuffing Muffins with Bacon Trout Roe


Exclusive caviar recipe : Wild Mushroom and Brioche Stuffing Muffins with Bacon Trout Roe
 
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Ingredients

  • 8oz brioche loaf (about 4 cups) cut into 1 in cubes
  • 2 Tablespoons olive oil
  • 1/2 medium red onion, finely diced
  • 1/2 lb mixed wild mushrooms
  • 1 egg
  • 1/2 cup cream
  • 1/4 cup chicken stock
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/4 cup chopped parsley
  • 2oz bacon infused trout roe

Directions

Heat oil over medium heat and saute onions until soft, about 5 minutes. Add mushrooms, season with salt & pepper and cook another 5 minutes. Let cool and add to the brioche cubes.
 
In another bowl, whisk cream, egg, chicken stock, lemon zest, parsley and 1 teaspoon salt together. Add to the brioche mixture and stir until liquid is absorbed. Spoon into muffin tins and bake for 45 minutes. Unmold and top with trout roe.

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