Wild mushrooms and brie on toast recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 366 calories / serving
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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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Argentinian Chardonnay 2011

We recommend pairing this moreish, earthy starter with finest* Argentinian Chardonnay white wine.

Girolle mushrooms may be available in limited stores.

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  • Ingredients

  • 50g (2oz) blanched hazelnuts
  • 25g (1oz) 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
  • 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


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