For our first recipe post, I just had to share this one. Not only is it mouthwateringly delicious, it’s gorgeous! These tiny, brightly-colored fragile beauties taste like crunchy and buttery, crispy chicken skin once they’ve been sautéed with a little butter – crazy, right?
This simple recipe is perfect for a late afternoon lunch with a glass of white wine.
WHAT YOU’LL NEED
7 oz. mixed oyster mushrooms
3 tbsp butter
2 garlic cloves, crushed
1 tbsp white wine
4 sprigs of thyme
4 slices of thick crusted bread, toasted
4 oz. good quality Brie cheese (preferably with mushroom tasting rind)
Makes 4 Servings.
HOW TO MAKE A MIND BLOWING DISH
- 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 and mushrooms and salt to taste. Cook for 2 minutes, stir and add the crushed garlic cloves and the wine. 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 each of 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!
We hope you love this one as much as we do. A special thank you to Iglika over at Sprig of Thyme for this amazing recipe!