Brioche Filled With Mushrooms

Preparation:

Preparation: Prepare the dough: dissolve the yeast in the warm milk and mix in the flour needed to obtain a firm dough. Let it rest for six hours in a floured bowl, then add the rest of the flour, 1 pinch of salt, 3 eggs and 125 g of melted lukewarm butter; mix the ingredients well and let the resulting dough rise for 12 hours. After this time, knead the dough again for a few minutes, then give it the shape of a roll and cut it into 10 equal pieces. Divide each piece into two parts, one 1/4 of the other, and shape them both into a ball. Put the ten largest pieces in as many buttered and floured molds, brush them with the last egg, beaten, overlap a small ball in the center, and brush it too with the egg. Let the brioches rest for 10 minutes, then cook them in the oven at 170 degrees for 10 minutes. Prepare the filling: clean the mushrooms, cut them into small pieces and brown them in a pan with two tablespoons of oil, salt and pepper and cook for 10 minutes. When the brioche is cold, cut off the top of the brioche and hollow it out slightly, removing part of the crumb. In a saucepan, heat the rest of the oil and mix in the flour and hot milk, little by little. Add salt and cook the sauce over moderate heat for 5 minutes, stirring constantly, then add the mushrooms, now cooked, and distribute the mixture obtained in the brioches, close them with their "lids" and put them in the oven at 200 degrees for 3 -4 minutes. Remove from the oven and serve immediately.