4 brioches
2 cups (chopped) of mushrooms cut into 4 pieces
2 tablespoons of olive oil
1 clove garlic finely sliced
2 tomatoes, peeled and seeded, cut into cubes
1 cup of vegetable broth
1 tablespoon of chopped fresh parsley
4 brioches
2 cups (chopped) of mushrooms cut into 4 pieces
2 tablespoons of olive oil
1 clove garlic finely sliced
2 tomatoes, peeled and seeded, cut into cubes
1 cup of vegetable broth
1 tablespoon of chopped fresh parsley
Cut the top off the brioches like a lid
Carefully remove the bread's interior with a sharp knife and reserve
Heat the olive oil and sauté the garlic quickly
Add the tomato, vegetable broth, and cook until the tomato starts to break down
Remove from heat, add the mushrooms and parsley, mix well, and cover the pan
Let it rest for 5 minutes
While this is happening, warm the brioches in a medium preheated oven
Remove the puffs from the oven and fill them with the sautéed mushroom mixture while still hot
Serve immediately.
