Mushroom and spinach on brioche with glazed hollandaise - Caroline Barty
Mushrooms and spinach leaves are cooked with garlic, piled onto toasted brioche and topped with a hollandaise which is glazed under a hot grill.
Ingredients
- 20g dried porcini mushrooms
- For the hollandaise sauce
- 180g unsalted butter
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Truffle salt to taste
- To finish the dish
- 35g butter
- 500g chestnut mushrooms, sliced
- 2 small garlic cloves, peeled and crushed
- 1 tablespoon thyme leaves
- 100g baby spinach leaves
- 2 large brioche baguettes or 4 slices from a large loaf (see intro)
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