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.
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.
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We recommend pairing this moreish, earthy starter with finest* Argentinian Chardonnay white wine.
Girolle mushrooms may be available in limited stores.