Brioche stuffed with mushrooms
Instructions
Prepare the dough: dissolve yeast with warm milk and mix in the flour needed to get a stick.
Let it stand for six hours in a floured Bowl, then join the rest of the flour, 1 pinch of salt, 3 eggs, 125 g of melted butter, warm; work well the ingredients and let it rise the dough obtained for 12 hours.
After this time worked, even the dough for a few minutes, then give it the form of a roll and cut it into 10 equal pieces.
Divide each piece into two parts, one of which is 1/4 of the other, and both ball sagomatele.
Put the ten larger pieces in the same machine grease and flour, brush with the last egg, slammed, put a small ball, and also brush with egg.
Let stand the brioche for 10 minutes, then cook in the oven at 170 degrees for 10 minutes.
Prepare the filling: clean the mushrooms and cut them into small pieces and fry them in a pan with two tablespoons of olive oil, add salt and pepper and cook for 10 minutes.
When the brioche are cool, cut them the top cover and slightly scavatele by removing part of the Crumb.
In a saucepan, then heat the remaining oil and cream.
flour and warm milk, a little at a time.
Add salt and cook the sauce at moderate heat for 5 minutes, stirring, then add the mushrooms, cooked, and spread the mixture in brioche, Stow 'em with their '' lids '' and put them in the oven at 200 degrees for 3-4 minutes.
Baked and served immediately.
Ingredients and dosing for 10 persons
- For the dough:
- 250 g of flour
- 150 g of butter
- 4 eggs
- 10 g of brewer's yeast
- Salt
- 1/2 cup of milk
- For the filling:
- 300 g of cultivated mushrooms
- Salt
- Pepper
- 1 tablespoon of flour
- 3 tablespoons of olive oil
- 30 cl of milk