Port-Cooked Mushrooms on Bruschetta with Brie

• Produce

  • 70 g (6 small button mushrooms, small
  • 70 g Enoki mushrooms
  • 2 tbsp Herbs

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 6 slices Bread

• Dairy

  • 150 g Goat's brie

• Beer, Wine & Liquor

  • 1 tbsp Port

• Other

  • 70g (2 flat Swiss brown mushrooms

Found on honestcooking.com

Description

Ingredients

• 6-8 slices bread of choice (see note above)
• 150g (5.2 ounces) goats brie (see note above, or cashew cheese for a vegan, dairy-free version)
• 70g (2 flat) Swiss brown mushrooms
• 70g (6 small) button mushrooms
• 70g (2.5 ounces) enoki mushrooms, woody ends trimmed
• 2 tablespoons freshly chopped herbs (I used parsley, oregano and thyme)
• 3 tablespoons olive oil, extra to drizzle
• 1 tablespoon port, optional
• freshly ground black pepper, to taste

Directions

• Preheat oven grill to medium hot. Spread bread on a baking tray lined with baking paper and top with thin slices of the cheese. Place under the grill for 3 minutes, or until the cheese is melted and the bread golden.
• In the meantime, slice Swiss and button mushrooms finely. Toss all the mushrooms, including the enoki, as well as the herbs and 2 tablespoons olive oil in a bowl. Heat a medium pan over medium heat. Add the mushrooms and stir-fry for 3 minutes or until the slices are golden and the mushrooms begin to wilt. Add port, if using and stir through. Sprinkle the lot with freshly ground black pepper, to taste.
• Remove the grilled bread from the oven and top with the mushroom mixture. Drizzle with extra oil if you wish. Serve the bruschetta warm or cold.