Emily Hartwood Mary Berry’s Brioches with Wild Mushrooms and Watercress is an indulgent, sophisticated appetizer frequently served at upscale brunch gatherings or formal dinner parties. Ideally the brioche buns should be warmed slightly before hollowing to ensure the delicate, buttery crust remains intact during preparation.
Mary Berry Brioches with Wild Mushrooms and Watercress Recipe Ingredients
- 4 large individual brioche buns
- 2 tbsp (30g) butter
- 1 tbsp sunflower oil
- 1 lb (450g) mixed mushrooms (such as button, chestnut, and wild mushrooms), sliced
- 1 garlic clove, crushed
- ½ cup (150ml) double cream (heavy whipping cream)
- 1 tsp fresh lemon juice
- 2 oz (50g) fresh watercress, large stalks removed
- Salt and freshly ground black pepper
- Extra watercress sprigs, for garnish
How To Make Mary Berry Brioches with Wild Mushrooms and Watercress Recipe
- Prepare the Brioches: Slice the top off each brioche bun and set them aside to use as lids later. Using your fingers, carefully pull out the soft inside of each bun, leaving a $5~mm$ ($1/4~in$) crust. Repeat with all four brioches.
- Sauté the Mushrooms: Heat the butter and oil in a large frying pan over high heat. Add the mushrooms and stir-fry for 3–5 minutes until they have browned and any moisture has evaporated. Stir in the crushed garlic and cook for a further minute.
- Cream and Wilt: Pour in the double cream and lemon juice. Season to taste with salt and pepper. Bring to a boil, then stir in the watercress. Cook for only 30–60 seconds, or until the watercress has just wilted into the sauce.
- Fill: Place the hollowed-out brioches on a baking tray and warm them in a low oven for 2–3 minutes if they have cooled. Spoon some of the hot mushroom and watercress mixture into the center of each brioche.
- Serve: Transfer the filled brioches to warmed serving plates. Replace the brioche lids on top. Spoon the remaining mushroom and watercress mixture onto the plates beside the brioches. Garnish with fresh watercress sprigs and serve immediately.
Recipe Tips
- Hollowing the Buns: Be careful not to pull out too much of the bread from the bottom; you need a solid base to hold the creamy sauce without it leaking through.
- Mushroom Variety: Using a mix of wild mushrooms (like oyster or shiitake) alongside standard chestnut mushrooms provides a much deeper, more complex “forest” flavor.
- High Heat Frying: Mushrooms should be fried over high heat. If the heat is too low, they will stew in their own juices and become rubbery rather than golden and flavorful.
- Lemon Balance: The squeeze of lemon juice is essential as it cuts through the heavy fat of the double cream and the butter in the brioche.
What To Serve With Mary Berry Brioches with Wild Mushrooms and Watercress
Mushroom brioche pairings are refined additions often found on French-inspired bistro menus across the country. Ideally the white wine should be a dry, crisp variety to cut through the richness of the double cream sauce.
- A glass of chilled Chablis or Pinot Grigio
- A light side salad of bitter leaves like endive or chicory
- A few drops of truffle oil drizzled over the mushrooms for extra luxury
- Crispy pan-fried pancetta bits scattered on top for a salty contrast
How To Store Mary Berry Brioches with Wild Mushrooms and Watercress
- Refrigerate: The mushroom mixture can be made up to 4 hours in advance and stored in the fridge. Reheat gently in a pan before filling the brioches.
- Prep Ahead: You can hollow out the brioches several hours ahead; keep them in an airtight container so they do not dry out.
- Freeze: This recipe is not suitable for freezing, as the cream sauce will separate and the watercress will turn mushy upon thawing.
Mary Berry Brioches with Wild Mushrooms and Watercress Nutrition Facts
- Calories: ~410 kcal (per serving)
- Carbohydrates: 26g
- Protein: 9g
- Fat: 32g
- Fiber: 3g
- Sugar: 5g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Can I use a large loaf of brioche instead of individual buns?
Yes, you can use a whole brioche loaf. Hollow it out similarly to create one large u0022bread bowl,u0022 fill it with the mixture, and slice it at the table. Note that the individual buns provide a much more elegant presentation for guests.
What can I use instead of watercress?
Baby spinach is a great alternative. It has a milder flavor than the peppery watercress but wilts in exactly the same way into the cream sauce.
Is it necessary to use double cream?
Double cream is preferred because it is stable and thickens quickly when boiled. Single cream or half-and-half may be too thin and could make the brioche soggy.
Mary Berry Brioches with Wild Mushrooms and Watercress Recipe
Course: AppetizersCuisine: British-FrenchDifficulty: Easy4
servings15
minutes10
minutes410
kcalA luxurious and creamy wild mushroom filling served inside hollowed, buttery brioche buns with peppery watercress.
Ingredients
4 individual brioche buns
450g mixed mushrooms
150ml double cream
50g watercress
30g butter & 1 tbsp oil
Garlic, lemon juice, salt, pepper
Directions
- Hollow out the brioche buns, leaving a ~mm$ crust, and set lids aside.
- Stir-fry mushrooms in butter and oil over high heat until browned.
- Add garlic, cream, and lemon juice; bring to a boil.
- Wilt the watercress into the sauce for 30 seconds.
- Fill the brioche cavities with the mushroom mixture.
- Replace lids and serve immediately with extra sauce on the side.
Notes
- Use a mix of different mushroom shapes and colors for the best visual appeal.
- If the brioche is very soft, toast it lightly in the oven before hollowing to give it strength.
- Serve on warmed plates to keep the cream sauce from cooling too quickly.
