Wild mushrooms and brie on toast recipe

Wild mushrooms and brie on toast recipe

6 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


  • 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

  • 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


  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

Girolle mushrooms may be available in limited stores.

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