Mary Berry, the beloved British food writer and television personality, is known for her timeless recipes that strike a perfect balance between elegance and simplicity. Her Garlic Mushrooms and Cured Ham on Toasted Brioche is a superb example of how a few quality ingredients can come together to create something truly special. This dish takes the humble mushroom-often a sidekick in many recipes-and elevates it into a star.
The recipe features sautéed mushrooms that are infused with fragrant garlic, giving them an aromatic depth. Paired with the sharp, slightly salty flavor of cured ham, this dish achieves a harmonious balance between earthy, savory, and umami notes. All of this is served on a slice of brioche, which adds a luxurious, buttery sweetness and a satisfying crunch when toasted.
The brioche acts as the perfect base for these components, holding the rich mushrooms and ham without overwhelming them. The result is a dish that feels both comforting and refined, suitable for any occasion, from a casual brunch to a more formal dinner party.
Mary Berry’s Garlic Mushrooms And Cured Ham On Toasted Brioche Recipe
Ingredients Needed
To make Mary Berry’s Garlic Mushrooms and Cured Ham on Toasted Brioche, you’ll need the following ingredients:
- Fresh Mushrooms (300g) – A mix of button mushrooms and chestnut mushrooms works well, though you can opt for shiitake or portobello mushrooms if you want more robust flavors.
- Garlic (3 cloves) – Minced finely to infuse the mushrooms with a fragrant aroma.
- Olive Oil (2 tbsp) – For sautéing the mushrooms, olive oil adds a mild fruity flavor, but you can also use butter if you prefer a richer taste.
- Cured Ham (4 slices) – Thin slices of cured ham, such as prosciutto or serrano, bring a salty, savory punch to the dish.
- Brioche (4 slices) – Thick, soft slices of brioche are best. They will absorb the savory flavors while maintaining a delicate crunch after being toasted.
- Fresh Parsley (2 tbsp) – Chopped parsley adds freshness and a touch of color to garnish the finished dish.
- Butter (2 tbsp) – For toasting the brioche and adding richness to the final product.
- Salt and Pepper – To taste. A pinch of salt helps to bring out the flavors in the mushrooms, while freshly cracked black pepper adds an extra layer of depth.
These ingredients are simple but packed with flavor, allowing each one to shine through the dish.
Equipment Needed
To prepare this dish with ease and efficiency, you’ll need the following equipment:
- Frying Pan (for mushrooms and ham) – A large, non-stick frying pan is ideal for sautéing the mushrooms and heating the ham. It will ensure the mushrooms cook evenly without sticking to the pan.
- Grill Pan or Toaster (for brioche) – A grill pan gives you those attractive char marks, while a regular toaster will also do the job to toast the brioche slices. You’ll want to ensure the brioche is crispy on the outside yet soft and buttery on the inside.
- Chopping Board and Knife – For slicing the mushrooms, garlic, and parsley. A sharp knife will make quick work of the garlic and ensure evenly sliced mushrooms.
- Spatula or Tongs – To flip the toast and move the ham around the pan.
- Serving Plates – To plate your dish and present it in an elegant manner.
These pieces of equipment will make the process smooth and ensure your dish turns out perfectly every time.
Instructions To Make Mary Berry’s Garlic Mushrooms And Cured Ham On Toasted Brioche
1. Toast The Brioche
- Begin by preheating your grill pan or toaster. Spread a thin layer of butter on one side of each brioche slice.
- Toast the brioche on a medium heat until golden brown and crispy on both sides. Set aside on a plate to cool slightly. The toasted brioche should be firm yet soft inside, providing a good base for the toppings.
2. Sauté The Mushrooms
- In the frying pan, heat the olive oil over medium heat. Once the oil is shimmering, add the garlic and cook for 1-2 minutes until fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
- Add the sliced mushrooms to the pan. Season with a pinch of salt and pepper, and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
- If the pan starts to dry out, add a small splash of water or a bit more olive oil.
3. Prepare The Ham
- While the mushrooms are cooking, lay the slices of cured ham in a separate part of the pan or in another frying pan. Heat for 1-2 minutes until slightly crisp at the edges but still tender in the center. This step brings out the natural oils in the ham, enhancing its flavor.
4. Assemble The Dish
- Once the mushrooms are cooked and the brioche is toasted, it’s time to assemble the dish. Place a slice of toasted brioche on each plate.
- Spoon a generous portion of the garlic mushrooms onto the brioche, ensuring each slice gets a fair share of the mushrooms.
- Drape the slices of warm cured ham over the mushrooms.
5. Garnish And Serve
- Finish the dish with a sprinkle of freshly chopped parsley to add a pop of color and a hint of freshness. Serve immediately while warm.
Tips And Tricks
- Choose the Right Mushrooms: While button mushrooms are the most commonly used, using a mix of mushrooms like shiitake, portobello, or oyster can add a more complex, earthy flavor.
- Don’t Overcrowd the Pan: When sautéing the mushrooms, give them plenty of space in the pan. If you overcrowd the pan, the mushrooms will release moisture and steam rather than brown and caramelize.
- Butter for Richness: If you prefer a richer flavor, swap out the olive oil for butter when sautéing the garlic and mushrooms. This will impart a subtle, nutty taste to the dish.
- Make It a Meal: If you want to make this dish a more substantial meal, consider adding a poached egg on top. The richness of the egg yolk complements the mushrooms and ham beautifully.
- Toast the Brioche with Care: The brioche should be toasted, but not overdone. It should retain its soft interior and be slightly crisp on the outside. Watch it closely to prevent burning.
Mary Berry’s Garlic Mushrooms and Cured Ham on Toasted Brioche is an elevated yet simple dish that is both comforting and sophisticated. With just a handful of ingredients and a few steps, you can create a meal that bursts with flavor, from the earthy richness of the garlic mushrooms to the salty umami of the cured ham, all resting on the buttery sweetness of toasted brioche.
This dish is versatile and can be enjoyed as a starter, light lunch, or even as a gourmet snack. The combination of textures-from the crispy brioche to the tender mushrooms and ham-ensures that each bite is as satisfying as the last. Whether you’re preparing a quick weekday dinner or impressing guests at a dinner party, this recipe is sure to be a crowd-pleaser.
Easy Recipe Variations For Mary Berry’s Garlic Mushrooms And Cured Ham On Toasted Brioche
Mary Berry’s Garlic Mushrooms and Cured Ham on Toasted Brioche is a delightful dish, with its rich flavors and elegant presentation. However, while the original recipe is delicious, there are several easy ways to customize or elevate it to suit different tastes, dietary preferences, or to add a little extra flair to your meal. Here are some variations that you can try:
1. Swap The Brioche For A Different Base
- Sourdough Toast: If you prefer a tangy contrast to the richness of the garlic mushrooms and cured ham, a slice of sourdough would be an excellent choice. The slight sourness from the bread balances out the buttery mushrooms and salty ham.
- Whole Grain or Multigrain Bread: For a healthier version, opt for whole grain or multigrain bread. The nutty flavor will complement the mushrooms beautifully while adding extra fiber to the dish.
- Gluten-Free Bread: For those with dietary restrictions, gluten-free bread can replace the brioche. There are many good options on the market now that have a similar texture to traditional bread, ensuring that the dish retains its satisfying crunch.
- Flatbreads or Pita: If you want something a little different or a bit lighter, toasted flatbreads or pita would give the dish a more Mediterranean vibe, especially when paired with some herbs like oregano or thyme.
2. Add A Touch Of Cheese
- Gruyère or Comté: If you’re looking to add an extra layer of creaminess, melting a little Gruyère or Comté cheese over the garlic mushrooms is a fantastic idea. Both cheeses have a nutty, slightly sweet flavor that pairs well with the mushrooms and ham.
- Goat Cheese: For a tangier, more distinct flavor, you can crumble some goat cheese over the top before serving. It adds a nice contrast to the savory mushrooms and saltiness of the ham.
- Parmesan: A light dusting of freshly grated Parmesan will enhance the umami flavor and add a delightful crunch to the dish.
3. Vegetarian And Vegan Alternatives
- Vegetarian Ham: For vegetarians, replacing the cured ham with a vegetarian ham alternative or smoked tofu would give a similar texture and smoky flavor without the meat. Smoked tempeh can also serve as a great replacement for cured ham.
- Vegan Brioche: To make the dish fully plant-based, swap the brioche for a vegan version. Many bakeries now offer delicious vegan brioche made with plant-based ingredients that will hold up well to the richness of the garlic mushrooms.
- Mushroom Medley: For an even more intense mushroom experience, consider adding a variety of mushrooms such as shiitake, chanterelle, or portobello alongside the typical button mushrooms. The mix of textures and flavors will elevate the dish and make it even more indulgent.
4. Seasonal Herb Enhancements
- Fresh Thyme: Thyme works beautifully with garlic mushrooms. Adding fresh thyme to the garlic mushrooms as they cook will give the dish an earthy, aromatic twist.
- Rosemary or Sage: For a more robust, herby flavor, fresh rosemary or sage can be added. These herbs pair well with both the mushrooms and the cured ham, and they bring a lovely autumnal quality to the dish.
- Chili Flakes: For those who like a little heat, adding a pinch of chili flakes can provide a zesty contrast to the savory, creamy elements of the dish.
Storing Leftovers
While Garlic Mushrooms and Cured Ham on Toasted Brioche is best enjoyed fresh, if you happen to have leftovers, there are ways to store them for later use without sacrificing flavor or texture.
1. Storing The Mushrooms And Ham
- In the Fridge: If you’ve made a large batch of the garlic mushrooms and ham mixture, you can store it in an airtight container in the fridge for up to 2-3 days. The mushrooms may release a bit of moisture as they sit, so it’s a good idea to reheat them gently on the stove over low heat, stirring occasionally.
- Freezing: If you want to keep the mushrooms and ham for a longer period, you can freeze them for up to 3 months. To do this, let the mushrooms cool completely before transferring them to a freezer-safe container or ziplock bag. When ready to eat, defrost in the fridge overnight and reheat on the stove.
2. Storing The Brioche
- Bread Storage: If you have leftover toasted brioche, it’s best to store it in an airtight container or a plastic bag to keep it from going stale. The brioche will stay fresh for 1-2 days at room temperature. However, avoid storing it in the fridge, as it will lose its soft texture and become too dry.
- Freezing the Brioche: If you want to freeze the toasted brioche, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When ready to use, simply toast it again to bring back its crispy texture.
3. Reassembling The Dish
When you’re ready to enjoy your leftovers, avoid reheating the entire dish at once as the brioche may become soggy. Instead, reheat the mushroom and ham mixture, and then place it on fresh toasted brioche. This way, you retain the crispiness of the toast while still enjoying the rich flavors of the mushrooms and ham.
What To Eat With Mary Berry’s Garlic Mushrooms And Cured Ham On Toasted Brioche?
Mary Berry’s Garlic Mushrooms and Cured Ham on Toasted Brioche is a complete and satisfying dish on its own, but pairing it with a few sides can elevate the meal even further. Here are some suggestions for accompaniments that complement the rich, savory flavors of the dish:
1. Salads And Greens
- Mixed Leaf Salad: A light, fresh salad with mixed greens like arugula, spinach, and baby kale will provide a crunchy, refreshing contrast to the creamy, savory mushrooms and ham. Toss it with a light vinaigrette to balance out the richness.
- Caesar Salad: For a more indulgent option, a Caesar salad with crispy romaine lettuce, parmesan shavings, croutons, and a creamy dressing works beautifully with the dish. The umami from the cheese and the crunch from the croutons are a great contrast to the soft mushrooms and brioche.
- Tomato and Mozzarella Salad: A simple Caprese salad with ripe tomatoes, fresh mozzarella, basil, and a drizzle of olive oil and balsamic glaze complements the dish by adding a refreshing, acidic element that cuts through the richness.
2. Soup
- Tomato Soup: A classic pairing for toast-based dishes, a warm, tangy tomato soup is an ideal match for the garlic mushrooms and cured ham. The acidity from the tomatoes will help to balance the dish and bring out the flavors of the mushrooms.
- Minestrone Soup: A hearty vegetable soup like minestrone, filled with seasonal vegetables and beans, makes for a comforting side that adds both nutrition and texture to the meal.
3. Pickles And Chutneys
- Pickled Vegetables: A small serving of pickled vegetables, such as gherkins, pickled onions, or a tangy beetroot relish, provides a lovely balance of acidity and crunch, which works well with the richness of the mushrooms and ham.
- Apple Chutney: The sweetness and tang of apple chutney create a beautiful contrast to the savory dish, adding complexity and enhancing the overall flavor profile.
4. Roasted Vegetables
- Roasted Asparagus: Lightly roasted asparagus with a squeeze of lemon and a sprinkle of sea salt offers a fresh, grassy flavor that pairs nicely with the rich mushrooms and cured ham.
- Roasted Root Vegetables: A mix of roasted carrots, parsnips, and sweet potatoes provides sweetness and earthiness that complement the dish, making for a heartier, more filling meal.
Conclusion
Mary Berry’s Garlic Mushrooms and Cured Ham on Toasted Brioche is an easy yet elegant dish that captures the essence of comfort food while allowing room for a wide range of creative variations. Whether you’re looking to enhance the dish with different cheeses, switch out the base for a healthier option, or even make it vegetarian, there are countless ways to adapt it to suit your personal tastes. Additionally, storing leftovers properly ensures that you can enjoy the dish for days after making it, while pairing it with a refreshing salad or hearty soup can take your meal to the next level. This recipe is a true testament to the power of simplicity, creating a meal that’s full of flavor, texture, and versatility.
FAQs
What Ingredients Are Required For Mary Berry’s Garlic Mushrooms And Cured Ham On Toasted Brioche?
To make Mary Berry’s garlic mushrooms and cured ham on toasted brioche, you will need the following ingredients: fresh button mushrooms, garlic, unsalted butter, olive oil, cured ham (preferably prosciutto or a similar variety), brioche bread, fresh parsley, salt, and freshly ground black pepper. You may also want to have some lemon zest and a splash of cream to elevate the flavors.
How Do I Prepare The Garlic Mushrooms For Mary Berry’s Recipe?
To prepare the garlic mushrooms, start by cleaning the mushrooms with a damp cloth and then slice them thinly. In a pan, heat olive oil and butter over medium heat, then add the sliced mushrooms. Cook them for around 5 minutes, stirring occasionally, until they soften and release their moisture. Add finely chopped garlic and cook for another 1-2 minutes, ensuring it doesn’t burn. Season with salt, pepper, and a sprinkle of fresh parsley before removing from heat.
How Should The Brioche Be Prepared For The Toasted Brioche Base In This Recipe?
For the toasted brioche base, cut the brioche into thick slices and lightly butter each side. Toast the slices in a hot pan or under a grill until golden and crispy on both sides. The texture should be slightly crunchy on the outside but soft and airy on the inside, providing the perfect foundation for the garlic mushrooms and cured ham.
