Caviar Recipes : Wild Mushroom and Brioche Stuffing Muffins with Bacon Trout Roe : California Caviar Company

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Wild Mushroom and Brioche Stuffing Muffins with Bacon Trout Roe
Serves 4

Wild Mushroom and Brioche Stuffing Muffins with Bacon Trout Roe

ingredients
8	brioche loaf (about 4 cups) cut into 1 in cubes
2	tablespoons olive oil
1/2	medium red onion, finely diced
1/2	lb mixed wild mushrooms
1	egg
1/2	cup cream
1/4	cup chicken stock
1	teaspoon lemon zest
1	teaspoon salt
1/4	cup chopped parsley
2	ounces California Caviar Company Bacon Infused Trout Roe

Heat oil over medium heat and saute onions until soft, about 5 minutes. Add mushrooms, season with salt & pepper and cook another 5 minutes. Let cool and add to the brioche cubes.

In another bowl, whisk cream, egg, chicken stock, lemon zest, parsley and 1 teaspoon salt together. Add to the brioche mixture and stir until liquid is absorbed. Spoon into muffin tins and bake for 45 minutes. Unmold and top with trout roe.

California Caviar Company distributes and produces sustainable caviar and gourmet foods. We offer domestic American caviars from only responsible, eco-friendly and sustainable sources, including white sturgeon (California Osetra), hackleback and paddlefish. Our imported flavors are also substainably sourced and originate from Iran, Azerbaijan, Israel, Uruguay, and Germany — including our Iranian Osetra, Russian Osetra, Siberian Osetra, and Sevruga. Our infused roes include Trout Roe, Salmon Roe, Whitefish Roe, Bowfin Roe, and Tobiko Roe.

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