Wild mushrooms and brie on toast recipe
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- Serves 4
- 10 mins to prepare and 10 mins to cook
- 366 calories / serving
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 366.0kcal
- Fat
- 28g
- Saturates
- 11g
- Salt
- 0.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 15.0gProtein 13.7gFibre 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.
