Makes: 4 toasts
200g mixed oyster mushrooms
3 tablespoons butter
2 cloves garlic, crushed
1 tablespoon withe wine (optional)
4 sprigs fresh thyme
4 slices of thick crusted bread, toasted
120g Brie cheese
Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 2,5cm pieces. Heat a large nonstick pan over medium high heat, when nice and hot, add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
Heat the grill. Cut the Brie cheese into about 5-6 mm slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the grill. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.
Pour yourself a nice glass of chilled Sauvignon Blanc and enjoy!
Adapted from https://food52.com/