Open face mushroom brie sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel and cultivated |
| 1 | teaspoon | Minced garlic |
| ½ | cup | Finely diced onion |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Water |
| Salt and pepper; as desired | ||
| 2 | tablespoons | Finely chopped parsley |
| 4 | slices | Country bread |
| 4 | slices | Brie cheese |
Directions
HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley.
Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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