Wild mushrooms and brie on toast recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 366 calories / serving
Add this recipe to your binder.

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.

  1. Toast the hazelnuts in a dry frying pan, shaking, until golden all over. Cool, then roughly chop them.
  2. 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.
  3. 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 

Argentinian Chardonnay 2011

We recommend pairing this moreish, earthy starter with Tesco Finest Argentinian Chardonnay white wine.

Girolle mushrooms may be available in limited stores.

  • 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
  • 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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.