Χρόνος ετοιμασίας15’
Χρόνος μαγειρέματος50’
ΕυκολίαEasy
1 medium brioche or bun, cut into slices 2 cm each
30 gr. salted butter, finely chopped
2 tablespoons olive oil
2 cups mixed mushrooms, coarsely chopped
250 gr. whipping cream
250 gr. milk
3 eggs
salt and pepper
2 teaspoons dried thyme
2 tablespoons mustard
¼ teaspoon chili
150 gr. ham
150 gr. grated cheese
some sesame
1. Preheat the oven to 180 ° C.
2. Heat the olive oil and the butter in a large wok over medium heat. Add the mushrooms. Cook for 2-3 minutes until they change colour, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes.
3. In a large bowl, whisk together the sour cream, milk, the salt, the pepper, the thyme, the eggs, the mustard and the chili. Dip the slices of brioche one by one in the mixture and put them in order in the pyrex. Sprinkle with the ham pieces, the grated cheese and the fried mushrooms. Put the remaining mixture into the pyrex. Finally, sprinkle with a little sesame.
4. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 10-15 minutes or until the brioche turns brown on top. Serve hot.
Recipe Note: If you make it a few days before: Complete the recipe by step 4. Keep it in the refrigerator for up to 3 days.
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