Sautéed mushroom and cheese bruschetta
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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To make the bruschetta, heat a griddle pan until hot. Drizzle the bread with the olive oil and griddle on both sides for 2 minutes.
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To make the sautéed mushrooms, melt the butter in a frying pan, then add the onion and garlic and cook until softened.
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Add the mushrooms, double cream, salt and freshly ground black pepper and cook for 5 minutes.
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To serve, place the slices of brie on the griddled bread and top with the mushroom sauce. Garnish with chopped parsley.
Ingredients
- 3 thick slices white bread
- 3 tbsp olive oil
- 100g/3½oz brie, cut into 3 slices
- 1 tbsp parsley, chopped, to garnish
For the sautéed mushrooms
- 50g/2oz unsalted butter
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 150g/5½oz mushrooms, chopped
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
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