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Wild Mushrooms and Brie Toasts Recipe

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This recipe for Wild Mushrooms and Brie Toasts is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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