Recipe for brioche with mushrooms and bacon

If you are looking for the perfect turkey stuffing or just another addition to your menu appetizer list this is the perfect recipe.

Using brioche as a base and flavoring it with sauteed mushrooms, crispy bacon and fresh herbs you definitely have the perfect addition to your menu.

Materials:

• 1 brioche bread
• 4 slices of bacon
• 4 tablespoons unsalted butter
• 1 medium onion, cut into cubes
• 2 large stalks of celery, cut into cubes
• 250 grams of mushrooms, cut into slices
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 2 teaspoons fresh thyme leaves, finely chopped
• 2 large eggs, lightly beaten
• 1 1/2 to 2 1/2 cups chicken broth
• 1 teaspoon salt

Implementation:

• Preheat the oven to 180 degrees. Cut the brioche bread into cubes. Spread them in one layer in a large pan. Bake, stirring once, until dry and golden brown, about 30 minutes. Set aside to cool. Increase the oven temperature to 200 degrees
• In a large pan add the bacon in one layer. Set the temperature to medium and sauté until the bacon is crispy, turning once, about 5 minutes per side. Transfer the bacon to a plate lined with kitchen paper to cool. Once the bacon is cool enough, chop it finely.
• Add the butter, onion and celery to the pan. Saute until onions are translucent, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft, about 3 minutes.
• Turn off the stove and add all the parsley (except 1 teaspoon to be used for garnish) along with the sage and thyme. Mix well.
• Grease a baking tray. In a large bowl, add the toasted brioche, chopped bacon, cooked vegetables, eggs, 1 1/2 cup broth and salt. Stir gently to combine. Add more broth if needed, 1/4 cup at a time, to moisturize the bread without making the mixture too soft.
• Transfer the mixture to the pan you have prepared and cover it well with foil. Bake until puffed, about 25 minutes and then remove the foil. Bake for another 20 minutes, until golden brown on top.

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Savoirville

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