Chef Nicolas Misera of Antwerp’s Misera Restaurant will spice up Saturday. This week: mushroom brioche and sweet onion compote from Cévennes.
“Brioche Hans Mesera is my signature dish: a thick slice of toasted brioche, topped with brioche, lobsters, truffles… a memory of the rare times I cook with my father, after his De Zwarte Ganze restaurant closed, and that previous customers came to eat Dinner with him, in the cellar of his kitchen in Bruges.”
“I love updating this kind of classic setting. This recipe at the end is nothing more than an elegant twist on simple mushroom toast, but it illustrates the idea that you can make a divine dish with simple ingredients. This rich wild mushroom dish is perfect this season.”
“My dad always bought his bread whole so he could cut it into thick slices. Deep-fried in plenty of butter and fried quickly, these are delicious on the brunch menu with charcuterie and scrambled eggs. This dish is so much better with real brioche, a French specialty.” If you can’t find unsweetened brioche at the bakery, you can substitute it for regular white sandwich bread, but cut it into thick slices.”
Ingredients (for two people)
- Brioche (unsweetened) or white bread
- 350 grams of assorted wild mushrooms: porcini mushrooms, chanterelles, black horns, chanterelles
- +/- 60g salted butter
- Small handful of chives
- 3 garlic cloves
- 4 sweet Cévennes onions (or other sweet and sweet onions)
- 1 leek
- 3 sprigs lemon thyme
- 8 thin slices of Lardo (a spicy, greasy Italian bacon)
- 3 tablespoons olive oil
- black pepper and salt
- 1/2 lemon
- 40g heavy cream
- A handful of mustard leaves or herbs such as dill and chives…
- Piece of fresh radish
- Buy sliced bread or unsliced brioche from the baker. Cut two thick slices (about 3 cm) and remove the peel.
- Melt the butter in a frying pan until slightly browned and fry the toast over a medium heat. Make sure both sides brown evenly. Place the slides on absorbent paper to reduce grease.
- Finely chop 4 sweet Sevigne onions and saute them in a knob of butter and 1 tablespoon of olive oil with 2 finely chopped garlic cloves and 3 sprigs of crumbled lemon thyme. Once the onions start to color, add a cup of water and then set the heat to a simmer. Let this mixture thicken for an hour, covered. Add salt and pepper.
- Clean the mushrooms and fry in 2 tablespoons of olive oil until golden brown. Get rid of the oil. In a skillet, melt a piece of butter with finely chopped shallots and a clove of garlic. Sweeten with the juice of half a lemon and finish with the peel of a quarter of a lemon and finely chopped chives.
- Put the croutons in the oven for 5 minutes, at 180 ° C or quickly put under the grill.
- Assemble the toast in layers: cover with hot onion compote, fried mushrooms and finish with lardo slices.
- We finish with a teaspoon of heavy cream, chopped herbs, and fresh grated horseradish.
Wine tip from sommelier Willem Bruce (Misera)
La Moresca – “Nerocapitano” 2021 | 100% Frappato, San Michele de Ganzaria, Sicily | 16.50 EUR
“The vineyards of Filippo Rizzo are located on the rolling hills of Sicily, 450 meters above sea level, with the summit of Mount Etna as the only reference point.”
After operating a restaurant in Belgium, Rizzo now produces wine and olive oil on this land. The Nerocapitano coffee is made from blue frappato grapes, a rare and traditional type of grape found only here. On the palate, lovely notes of black cherry and spicy wildflowers.