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.


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.


  1. 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.
  1. 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.
  1. 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!

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