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Portobello, Oyster and Cremini Mushrooms on Toast with Brie and Sage

Portobello, Oyster and Cremini Mushrooms on Toast with Brie and Sage
Yields
4 servings

Recipe courtesy of Edward Levesque, Owner/Chef, Edward Levesque’s Kitchen.

Yield is 4 servings.

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ingredients

½
cup good-quality olive oil
1
Tbsp butter
1
small garlic clove, chopped
1
tsp dried sage
1
shallot or small red onion, sliced thinly
3
portobello mushroom caps, with stems removed
12
oyster mushrooms
12
cremini mushrooms, rinsed lightly with a few tablespoons of water to remove dirt
¼
cup white wine
¼
cup chopped fresh parsley
6
leaves fresh sage, chopped
6
thick slices brioche or challah loaf, toasted and buttered
Coarse salt and freshly cracked black pepper
1
Tbsp olive oil, for drizzling
8
slices Brie, about ½-inch thick
Parsley leaves, for garnish
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directions

Step 1

Preheat oven to 300 degrees F.

Step 2

Heat the olive oil and butter in a large frying pan until almost smoking.

Step 3

Add the garlic, dried sage and shallots or red onion and saute for about 1 minute.

Step 4

When garlic is almost brown, add the mushrooms and saute until lightly browned, about 5 minutes.

Step 5

Add the wine and continue to cook on high heat until liquid has reduced to a few ounces.

Step 6

Add chopped parsley and chopped fresh sage and cook for another minute.

Step 7

Season the mushroom mixture and remove the pan from the heat.

Step 8

Arrange the mushrooms on top of the buttered toast slices.

Step 9

Put the Brie slices on top of the mushrooms.

Step 10

Place the toast slices on a baking sheet and put the baking sheet in the oven.

Step 11

Remove when the Brie is runny, about 5 minutes.

Step 12

Put the toasts on serving plates, drizzle with a little olive oil, sprinkle with parsley leaves, and serve.

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