oven to 350F, Gas 4. Wipe the mushrooms with a clean damp cloth to
remove any dirt. Cut the larger mushrooms into thick slices but leave
the smaller ones whole. Heat the butter in a large frying pan over
medium heat. Add the spring onion and garlic and cook for 2 minutes.
Increase the heat, add the mushrooms and cook, stirring frequently, for
5 minutes, or until the mushrooms are soft and all the liquid has
evaporated. Pour in the wine and boil for 2 minutes to reduce slightly.
Stir in the cream and boil for a further 5 minutes to reduce and
slightly thicken the sauce. Season to taste with salt and freshly ground
black pepper. Stir in the thyme and set aside for 5 minutes. Slice the
top off the brioche and using your fingers, pull out a quarter of the
bread. Put the brioche and their tops on a baking tray and warm in the
oven for 5 minutes. Put each brioche onto individual serving plates.
Spoon the mushroom sauce into each brioche, allowing it to spill over
one side. Replace the top and serve warm.
available from patisseries. You can use bread rolls instead, but the
flavour isn't as good.