For a dish that mixes sweet with savoury, try this gourmet creation.


  • 500 gm seasonal mushrooms

  • 150 gm butter

  • 3 eshallots

  • 50 ml balsamic vinegar

  • 2 slices brioche

  • 1 punnet red vein sorrel


  • 1.

    Place a Tefal Heritage Triply Sauté Pan on medium to high heat.

  • 2.

    When pan is warm add 100 gm of butter, add eshallots and cook for 2 mins then add mushrooms.

  • 3.

    Toss the mushrooms, when mushrooms are cooked remove and drain.

  • 4.

    Place another pot on high heat and add remaining butter.

  • 5.

    When butter reaches noisette add balsamic and emulsify to together. Allow balsamic to reduce by 1/2.

  • 6.

    Toast the brioche and then crumble and allow to dry out. Fold through garlic and parsley.

  • 7.

    Sauce with balsamic and garnish with sorrel and sprinkle with brioche crumbs.


Recipe created by Guillaume Brahimi with Tefal’s Heritage Triply collection

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings