Mushroom Bruschetta with Brie

This one is soooo easy and super delicious for an appy or just a snack for yourself! The mushrooms are super versatile too. You can put them on a steak or stir them into pasta or risotto.

What you need:

Olive oil
2 cups of roughly chopped mushrooms, different mixed ones or just button ones
1 clove of garlic, minced
1/4 tsp of dried thyme
1 pinch of dried chilli flakes
1/2 tbsp or so of fresh lemon juice
About a tbsp of butter
A few sprigs of parsley, leaves picked
Salt and pepper to taste
1 small wheel of Brie, sliced thinly
1 clove garlic, sliced in half crosswise.
1/2 a baguette or sourdough loaf, sliced

SLICE your bread and place on a baking sheet. Put your oven on low broil. Put them in when mushrooms are looking about half cooked. Watch them so they don't get burnt!

HEAT a large frying pan on medium and add a couple glugs of olive oil. When hot add your mushrooms, minced garlic, thyme and chilli flakes. Sauté for about five minutes or so or until the mushrooms are tender and brown. Add the lemon juice and butter and stir to coat everything. Add about 2 tbsp of water and stir to make a saucy type coating on the mushrooms. Add the parsley and salt and pepper to taste.

When the bread is toasted rub the cut side of the garlic over each slice and top with a slice of Brie. Put them back in the oven to melt the Brie a bit. Then top them with the mushrooms.