I will not apologize for the richness of this dish!

Serves 2

olive oil for frying
2 large shallots, finely diced
2 good sized cloves garlic, crushed
1 heaped tbsp fresh rosemary, chopped
1 heaped tbsp fresh thyme leave, chopped
1 really generous splash of Madeira
10 fl oz cream
11 oz mixed wild mushrooms, each sliced in half
truffle oil
3/4 cup grated Gruyere cheese
2 extra large egg yolks, beaten with a fork
8 slices brioche, crusts removed

Preheat the oven to 350 F

In a heavy based saucepan, add a splash of olive oil and warm gently. Add the shallots, rosemary, thyme and garlic and cook gently for 5 minutes.

Add a good splash of the Madeira and reduce for 5 minutes.
Add the cream, bring to the boil then turn off the heat and set aside to steep.

Heat a frying pan, add a drizzle of olive oil and fry the mushrooms for around 2 minutes. Add the cooked mushrooms to the cream base you set aside, season with salt and pepper and add the truffle oil to taste, a very little at a time, stirring in between to check on the flavor.
Once cooled slightly, add the egg yolks and stir in.

To build the puddings, take two individual pie dishes and lay a slice of the brioche on the bottom then add a generous tbsp of the mushroom mixture.
Repeat until all the brioche and mushroom mix is used up.
Sprinkle the tops of the puddings with the grated Gruyere cheese

Bake in the oven for 12 minutes or until golden on top.
Let stand for a few minutes before serving.