| 50g unsalted butter | |
| 1 onion, finely chopped | |
| 5 garlic cloves, finely chopped | |
| 100ml port | |
| 100g pine mushrooms, thickly sliced | |
| 100g Swiss brown mushrooms, thickly sliced | |
| 100g field mushrooms, thickly sliced | |
| 100g oyster mushrooms, thickly sliced | |
| 100g enoki mushrooms, ends removed, pulled apart | |
| 1/2 bunch tarragon, finely chopped | |
| Eggy bread | |
| 200ml milk | |
| 1 tbs sherry | |
| 100g unsalted butter | |
| 4 x 1.5cm-thick slices brioche | |
| 4 eggs, lightly beaten | |
| 1/4 bunch flat-leaf parsley, leaves finely chopped |
Method 1. Melt butter in a pan over medium-low heat. Add onion and garlic, and cook for 2-3 minutes until softened but not coloured. Increase heat to medium-high, add the port, then cook for a further 1-2 minutes until reduced and syrupy. Add pine, Swiss brown and field mushrooms, and cook for 1-2 minutes. Add oyster and enoki mushrooms, and cook for a further 1-2 minutes until caramelised. Add the tarragon, season and toss to combine. Remove from heat. Cover and keep warm. 2. For the eggy bread, whisk milk and sherry in a bowl with 1 tsp salt. Melt half the butter in a large frypan over medium heat until foaming. Working in batches, soak brioche slices in milk mixture, then carefully lift out and dip into beaten egg. Add to pan and fry for 2 minutes each side or until golden. Drain on paper towel. Repeat with remaining butter, milk, egg and bread. 3. Top the eggy bread with the mushrooms, and pan juices, and serve with chopped parsley
