For a dish that mixes sweet with savoury, try this gourmet creation.
Place a Tefal Heritage Triply Sauté Pan on medium to high heat.
When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms.
Toss the mushrooms, when mushrooms are cooked remove and drain.
Place another pot on high heat and add remaining butter.
When butter reaches noisette add balsamic and emulsify to together. Allow balsamic to reduce by 1/2.
Toast the brioche and then crumble and allow to dry out. Fold through garlic and parsley.
Sauce with balsamic and garnish with sorrel and sprinkle with brioche crumbs.
Recipe created by Guillaume Brahimi with Tefal’s Heritage Triply collection
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