Brioche Crusted Mushrooms with Asparagus & Hollandaise

Brioche Crusted Mushrooms with Asparagus & Hollandaise

Joe Lovell
Joe Lovell
Feb 2nd 2022

Dress to impress 💛

Brioche Crusted Mushrooms with Asparagus & Hollandaise

Makes: for 2


10 Asparagus 1 tbsp butter 3 tbsp water pinch Fine salt

10 Button Mushroom 1 vegan Croissant - 1 clove garlic - finely chopped 1tbsp olive oil

For hollandaise: 80g butter 10g flour 100ml plant cream 3 tbsp water ½ juice lemon 1tbsp white wine vinegar ½ tsp ground turmeric


  1. Preheat the oven to 240c, gas mark 9.
  2. Carefully remove the stalks from button mushrooms. add the mushroom onto a baking tray and drizzle with olive oil, salt & black pepper.
  3. Slice the brioche into pieces and add onto the other side of the baking tray.
  4. Add into the oven at 240c, gas mark 9, for 4 minutes.
  5. Remove the croissant and add the mushrooms back in or 5 minutes.
  6. If you have a food processor then add the brioche inside with the garlic, salt and pepper. Blend until a nice crumb has formed. Mix in 1 tbsp olive oil. Once the mushrooms are cooked. Add into the middle of them and into the oven for 3 mins 180c.
  7. For the hollandaise: melt the butter in a small pan and whisk in the flour. Add back to the heat for a minute to cook out the flour. Remove from the heat and add the soya cream and water. Whisk in the juice from ½ lemon, white wine vinegar and turmeric. Leave to the side.
  8. For the asparagus add into a large frying pan with the water and butter and cook on a high heat and reduce the water until the butter starts frying. This is your poached asparagus, Remove from the heat and plate up with the mushrooms over the top.
  9. Pour the hollandaise over the top - (if it starts to split then add a tsp of warm water and whisk well).


Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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