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Wild Mushrooms and Brie Toasts Recipe

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This recipe for Wild Mushrooms and Brie Toasts, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 tbl butter
1 1/2 cups chopped onions
2 lbs assorted wild mushrooms (such as shittake, stems removed; oyster mushrooms; chanterelle, crimini and portabella)
2 tbl brandy

24 1/2 inch- thick diagonal slices sourdough baguette
1 lb (about) Brie, sliced
1/4 cup chopped fresh parsley

Directions:
Directions:
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 min. Add brandy, boil until liquid evaporates, about 6 min. Season with salt and pepper. (Mushrooms can be made 1 day ahead. Cover and refrigerate)

Preheat oven to 350. Arrange bread on baking sheets. Bake until beginning to color, about 5 min. per side. Spoon mushrooms over. Top with cheese slices. Bake until cheese melts, about 5 min. Sprinkle with parsley.

 

 

 

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