-
-
Add this recipe to your binder
This recipe is in your binder
-
Wild mushrooms and brie on toast recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
Make the most of autumn's flavours with this indulgent version of cheese on toast - wild mushrooms, hazelnuts and brie make this the perfect autumn quick fix. See method
Ingredients
- 50g (2oz) blanched hazelnuts
- 25g unsalted butter
- 15ml (1tbsp) olive oil
- 1 garlic clove, finely chopped
- 400g (13oz) girolle mushrooms, brushed clean
- 2tbsp chopped parsley, plus extra
- 4 thick slices sourdough bread
- 150g (5oz) Brie, sliced thinly
- watercress leaves, to serve
Each serving contains
-
Energy
1520kj
366kcal
18%
-
Fat
28g
39%
-
Saturates
11g
56%
-
Sugars
1g
1%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 15g
Protein 13.7g
Fibre 3.7g
Method
- Toast the hazelnuts in a dry frying pan, shaking, until golden all over. Cool, then roughly chop them.
- Melt the butter and oil in a large frying pan. Add the garlic and mushrooms and cook, stirring, for 5-7 minutes, until they're beginning to brown. Stir in the parsley and hazelnuts. Season well and keep warm.
- Arrange the sourdough slices on a baking tray and grill on each side to toast lightly. Add the Brie to each slice and return to the grill for a minute until the cheese is just melted. Pile the warm mushrooms on top and scatter with the extra parsley. Serve with a watercress salad.
See more Lunch recipes
Girolle mushrooms may be available in limited stores.