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Author Notes: Grab some oyster mushrooms, sauté them with butter, garlic and white wine. Pile them on a toast topped with Brie cheese, pop under the broiler until bubbly and melty. Then sprinkle some thyme and pour yourself a glass of white wine and you've got a lovely evening snack. —Iglika Petrova/Sprig of Thyme
Makes 4 toasts
- 7 ounces mixed oyster mushrooms
- 3 tablespoons butter
- 2 cloves garlic, crushed (or 6 garlic scapes, chopped)
- 1 tablespoon withe wine (optional)
- 4 sprigs fresh thyme
- 4 slices of thick crusted bread, toasted
- 4 ounces good quality Brie cheese (like Delice De Bourgogne)
- Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 1-inch pieces. Heat a large nonstick pan over medium high heat, when nice and hot add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic scapes and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
- Heat the broiler. Cut the Brie cheese into about 1/4-inch (5-6 mm) slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the broiler. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.
- Pour yourself a nice glass of chilled Sauvignon Blanc and enjoy!
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