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Wild mushrooms and brie on toast recipe

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

Serves 4
10 mins to prepare and 10 mins to cook
366 calories / serving
Vegetarian

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.