I love mushrooms.
And I love hors d’oeuvres. And I especially love cute hors d’oeuvres that have mushrooms in them.
PS hors d’oeuvres is a fancy schmancy name for a small bite size appetiser.
You know how the armed forces are divided when it comes to food?
They have separate terminology for the same food. The cooks prepare almost similar stuff and in every officers mess ,from the northern part of India to the eastern part of India, food will taste the same.
But how its addressed is always different.
So when you hear snacks( which sounds like snakes) ,you know you’re in the army environs. They also say Namkeen Paper to paper napkins, btw.
And when you hear small eats, you know you’re around the jazzier Naval side.
Small eats , it is here in Mumbai.
Well this is an hors d’oeuvre that we had had at this little cafè or bistro type thing.
According to me ,that platter was too less for too mhch money. So ,whatever. I had to recreate these.
So brioche is a standard at our place. Its hardly a celebration bread anymore. Its like a butter wali bread banado…
So well that brioche dough . It needs atleast overnight to go from a rough, patchy Flower girl Eliza Doolittle type to that refined Fair lady and the fridge acts like Professor Henry Higgins.
Ok ,thats a bit too much . But you should get the picture. Now there will be too much rain in Spain happening in my head.
No, I am not that old, we had only 4-5 video cassettes and we watched them a million times.
So back to the brioche. The dough recipe is there.
The dough has to be chilled when we start working this. So with this dough, we’ll be able to make atleast 32 of the small balls. Since I had only so many mushrooms, I used half that dough.
While I was working the balls, I wrapped the remaining dough in film and popped it into the fridge.
Cut the dough into 16 or 17 pieces.
LINE a cookie sheet with parchment paper and place the balls (they’ll look small)about 1 inch away from each other. Cover with cling film and keep aside atleast an hour.
Sometime in the middle of this hour, turn on the oven to 180℃ or 350℉. Once the balls have risen and look as big as golf balls, brush them with beaten egg and sprinkle some poppy seeds on them and pop them.in the oven for 15 to 20 minutes.
You’ll know they’re done when the aromas of the butter and baking bread and that golden colour comes on . The poppy seeds are also toasting…
Bring them out and allow them to cool a bit. They have to continue to cook while they cool.
In the meanwhile make your mushroom filling.
200 gms button mushrooms chopped fine
2-3 cloves of garlic chopped fine
1 small onion chopped fine
Chopped chives or any herbs chopped
Salt, red chilli flakes and pepper to taste
1 tsp butter and olive oil each
1 tsp flour
100 gms grated cheese
Heat a saucepan and add butter and oil .Allow the butter to sizzle and add onion and garlic. Saute a minute and add the mushrooms.
Season while you toss the mushrooms around and the moisture dries. Pop in rhe flour and toss around. Add the herbs.
Allow the flour to cook and coat the mushrooms and dry. Cool and add the cheese leaving a wee bit for topping .
So the brioche balls are cool now. With a sharp serrated knife slice off the top.
Scoop out the center of that brioche ball. Don’t discard that yet. Fill the centre with the mushroom mix and top with the reserved cheese. Cover with the top.
Pop into the oven for 8-10 minutes till the cheese melts.
The oven should be around 200℃ .
Bring it out and serve them hot. You need them.to be warm so the cheese is all melty.
Mushrooms are what we had…they just go so well with bread. You can stuff these with chicken or bacon jam or just about anything you wish.
And the scooped brioche bits, just toss them.into the pan and warm them and eat them.while the brioche balls get all melty and cheesey.
And then you watch the plate empty so soon… Like 17-16…. 4-3-2-Un!
Yeah we’re pumped by the Befikre music too…
And as fast as I can…the stöllen is coming up. Remember the reindeer??? Warm…
Coz life is what you bake of it.