Garlic Mushroom and Brie Toast - Garlicky mushroom deliciousness..... Well-seasoned mushrooms cooked with butter, garlic and thyme, served on top of melty brie-covered toast.
I'm loving me this superfast veggie lunch. Anyone else drooling right now?
I'm always amazed at the difference in taste between a raw mushroom and one that's been sprinkled with salt and pepper and cooked in butter for a few minutes. That chewy, tender center and salty, crisp exterior. So so good.
Yet Chris and my kids would totally turn their noses up at it.
What is wrong with these people (erm, I mean lovely family members)??
Lewis used to like mushrooms, but I think Chris has brainwashed him. Gracey's never really liked them.
In fairness, I thought I hated mushrooms until I left home to go to Uni. I decided I was a grown-up at that point, so it was ok for me to like them (and red wine too...).
Oh I missed out on so many mushroom eating years.
Well I'm making up for it now.
Since I haven't been successful in persuading Chris and the kids in eating them, I'll just have to continue to make this all for myself.
Darn shame.
If you wanted to give your mushrooms a bit of a kick you could try my Cheesy Garlic and Chilli Stuffed Mushrooms. Or then there's my Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce. OMG soo delicious! Off to buy more mushrooms just for myself, maybe I'll have a glass of red wine with it too 🙂
The Garlic Mushroom and Brie Toast Recipe:
Garlic Mushroom and Brie Toast
Ingredients
- 2 large slices bread - cut in half
- 1 tbsp butter
- 1 tbsp vegetable oil
- 8 regular mushrooms - I used chestnut mushrooms, sliced
- large pinch salt and pepper
- 1 clove garlic - peeled and minced
- 170 g (6oz) Brie, sliced
- 6 sprigs of fresh thyme
INSTRUCTIONS
- Lightly toast the bread on both sides under a grill (broiler).
- Heat the butter and oil in a small frying pan/skillet. Place the mushrooms in the pan and fry on a medium-high heat for 5-6 minutes until the mushroom turn brown and a little bit crisp at the edges. Then turn down the heat and stir in the salt, pepper and garlic. Cook for 1 more minute, then turn the heat down to very low.
- Place the slices of brie on the toast and put back under the grill to melt. Once melted, place on two plates.
- Strip two of the thyme sprigs of the little leaves and stir through the garlic mushrooms. Spoon on top of the brie, then top each toast slice with a sprig of thyme and a grind of black pepper.
✎ Notes
Nutrition
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Angel says
Personally i loved it! Making it was simple but it was delicious. it served as a delicious snack when we were hungry!
Steve says
What a lovely looking lunch, going to make this for mum as a Mothers day treat
intudhar says
with what i can replace the berie
JR says
So simple and delicious! In addition, I sliced up a few grape tomatoes; tossed them into the pan with the mushrooms and garlic after taking them off the heat. Exquisite. Ty!!
Saz says
Hi Nicky,
I've been looking at the recipe since I first saw it on your blog and thought : wooooww sounds amaaaazing.
Tonight, i gave it a try. Got myself some nice brie ( i'm french it's pretty easy) and god it was SO good ! The mushroom and the garlic made it just perfect. Thank you so much. Again i'm pretty much in love with every recipe I've tried from you.
Nicky Corbishley says
Tee hee thanks Saz, glad you enjoyed it 🙂
[email protected] says
This would be a fabulous appetizer on sliced baguette- yes?
Nicky Corbishley says
absolutely - appetizer, lunch, midnight snack - all works for me 🙂
Julie is Hostess At Heart says
Love brie and this sammy looks delicious!
Nicky Corbishley says
Love the brie too, it's a shame it's so stinky - usually means I have to eat it all in one sitting 🙂