Wild Mushroom And Brie Toasts Recipes

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

WILD MUSHROOM TOASTS

Steps:

• Preheat broiler.
• In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper.
• Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

WILD MUSHROOM AND BRIE TOASTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and garlic, saute 2 minutes. Increase heat to high. Add mushrooms and saute until tender, about 5 minutes. Add brandy; boil until liquid evaporates, about 6 minutes. Season with salt and pepper. (Mushrooms can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Arrange bread on baking sheets. Bake until beginning to color, about 5 minutes per side. Spoon mushrooms over. Top with cheese slices. Bake until cheese melts, about 5 minutes. Sprinkle with parsley.