Garlic Mushroom and Brie Toast – garlicky mushrooms cooked in butter and thyme, piled onto toast topped with melty Brie.
I love this quick, satisfying vegetarian lunch. The contrast between tender cooked mushrooms and a crisp, salty edge is irresistible.
There’s something so transformative about cooking mushrooms with a little salt, pepper and butter — they become chewy and savoury with a lovely golden edge.
My husband Chris and the kids aren’t as keen, though.
What is wrong with them (I mean my lovely family)?
Lewis used to enjoy mushrooms, but I think Chris put him off. Gracey never really warmed to them.
I actually thought I hated mushrooms until I left home for university. Then I decided I was grown-up enough to like them (and red wine). I made up for those missed years quickly.
Since I haven’t convinced the rest of the family, I’ll keep making this for myself — and it’s no hardship at all.
If you prefer a spicier version, stuffed mushrooms with garlic and chilli or a Tuscan-style filling are delicious alternatives to try.
The Garlic Mushroom and Brie Toast Recipe:
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Garlic Mushroom and Brie Toast
5 mins
5 mins
10 mins
Ingredients
- 2 large slices bread cut in half
- 1 tbsp butter
- 1 tbsp oil neutral oil such as avocado, sunflower or canola
- 8 regular mushrooms chestnut mushrooms, sliced
- large pinch salt and pepper
- 1 clove garlic peeled and minced
- 170 g (6 oz) Brie sliced
- 6 sprigs fresh thyme
Instructions
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Lightly toast the bread on both sides under a grill (broiler).
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Heat the butter and oil in a small frying pan. Add the mushrooms and fry over medium-high heat for 5–6 minutes until browned and slightly crisp at the edges.
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Reduce the heat, add salt, pepper and the minced garlic. Cook for 1 more minute, then lower the heat to very low.
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Place slices of Brie on the toasted bread and return to the grill until the cheese melts. Transfer to plates.
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Strip the leaves from two thyme sprigs and stir them into the garlic mushrooms. Spoon the mushrooms over the melted Brie, garnish each slice with a thyme sprig and a grind of black pepper, then serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
If you try this recipe, please rate it and tell me how it went in the comments — I love hearing your variations and tips.
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