- 4 lge field mushrooms
- 1 tbsp balsamic vinegar
- 2 tbsp chopped fresh oregano
- sea salt and freshly ground black pepper
- 4 stale individual brioches, or substitute small, soft bread rolls
- 3 lge eggs
- 2 C milk
- ¼ C cream
Very finely chop the mushrooms with a knife or in a food processor. Blend in the balsamic vinegar, oregano and season well with salt and pepper to taste.
Slice the brioches or rolls into four layers. Spread mushroom paste between each layer, then sandwich back together. Place into four small, deep ovenproof dishes to fit compactly.
Beat the eggs, milk and cream together, season well and pour evenly over the brioches. Leave to rest for 30 minutes (or overnight) until the bread has absorbed the liquid.
Preheat the oven to 150ºC on fan-bake. Bake for 20-25 minutes or until the custard is just set. Serve immediately.
NB : the mushroom filling can be replaced with any flavouring you fancy, eg, try adding chopped bacon or ham, or substitute puréed spinach.