I’m loving me this superfast veggie lunch.
Well-seasoned mushrooms cooked with butter, garlic and thyme, served on top of melty brie-covered toast.
Anyone else drooling right now?
I’m always amazed at the difference in taste between a raw mushroom and one that’s been sprinkled with salt and pepper and cooked in butter for a few minutes. That chewy, tender center and salty, crisp exterior. So so good.
Lewis used to like mushrooms, but I think Chris has brainwashed him. Gracey’s never really liked them.
In fairness, I thought I hated mushrooms until I left home to go to Uni. I decided I was a grown-up at that point, so it was ok for me to like them (and red wine too…).
Oh I missed out on so many mushroom eating years.
Well I’m making up for it now.
Since I haven’t been successful in persuading Chris and the kids in eating them, I’ll just have to continue to make this all for myself.
Maybe I’ll have a glass of red wine with it too 🙂
- 2 large slices bread, cut in half
- 1 tbsp butter
- 1 tbsp vegetable oil
- 8 regular mushrooms (I used chestnut mushrooms), sliced
- large pinch salt and pepper
- 1 clove garlic, peeled and minced
- 170g (6oz) Brie, sliced
- 6 sprigs of fresh thyme
- Lightly toast the bread on both sides under a grill (broiler).
- Heat the butter and oil in a small frying pan/skillet. Place the mushrooms in the pan and fry on a medium-high heat for 5-6 minutes until the mushroom turn brown and a little bit crisp at the edges. Then turn down the heat and stir in the salt, pepper and garlic. Cook for 1 more minute, then turn the heat down to very low.
- Place the slices of brie on the toast and put back under the grill to melt. Once melted, place on two plates.
- Strip two of the thyme sprigs of the little leaves and stir through the garlic mushrooms. Spoon on top of the brie, then top each toast slice with a sprig of thyme and a grind of black pepper.