Sometimes you need more from lunch than a simple refuel. Warm, cheesy and satisfying, our Taleggio & Mushroom Savoury Buns are one way to enjoy a little midday indulgence.
When developing the recipe, we chose a mix of mushrooms for their taste and texture and deeply roasted them to concentrate flavour. We then loaded them onto a cheddar bechamel and soft brioche base, adding Italian Taleggio, fresh marjoram leaves and a drizzle of British honey from our friends at The London Honey Co.
Do stop by and try one – available now on our baker’s table – or keep reading to learn how to make them at home. They're lovely enjoyed with a simple salad or soup, or as a mid-morning snack, fresh out the oven.
THE RECIPE
Brioche:
182 g strong white flour
5 g fresh yeast (or 2.5 g dry)
19 g sugar
3 g salt
2 large eggs
85 g soft butter (cubed)
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Add the flour, yeast, sugar, salt, and eggs to a stand mixer and mix at a low speed until a dough forms.
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Increase the speed slightly and knead until the dough starts to smooth.
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Add the butter gradually in small cubes, letting each piece fully incorporate before adding the next. Continue mixing until the dough is smooth, shiny, and elastic.
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Cover and let rise for 1–2 hours until the quantity has doubled.
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Divide the dough into six portions, shape them into balls and place on a tray. Let them rise again for about 1 hour until puffy.
Mushroom Mix:
224 g chestnut mushrooms
112 g oyster mushrooms
112 g shiitake mushrooms
23 g olive oil
13 g honey
7 g lemon juice
1 tsp salt
1 tsp dried marjoram
½ tsp black pepper
1 g garlic
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Mix everything together, spread in a single layer on a tray, and roast at 200°C (180°C fan) for 25 minutes until browned.
Bechamel:
178 g whole milk
30 g mature cheddar, grated
18 g unsalted butter
18 g white flour
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp (pinch) black pepper
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Melt the butter, stir in the flour and cook into a smooth paste.
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Slowly whisk in the milk until thick and smooth.
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Stir in the cheddar, mustard, salt and pepper until everything is fully melted and creamy.
Assembly:
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Brush each brioche with an egg wash and create a 5 cm wide well in the middle of each bun, using your fingers.
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Sprinkle dried marjoram around the outer rim of each bun.
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Scoop around 35 g of bechamel into each well and layer 35 g of the mushroom mix on top.
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Place a 15 g slice of Taleggio on top of the mushrooms and bake the buns at 200°C (180°C fan) for 10–12 mins.
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Once baked, finish with a drizzle of honey (we like to use a fork for this) and scatter 10–15 fresh marjoram leaves on top.
