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

  • serves 4
Christine Cushing
Christine Cushing

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

Yield is 4 servings.

14 Ratings
Directions for: Portobello, Oyster and Cremini Mushrooms on Toast with Brie and Sage


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 1/2-inch thick

Parsley leaves, for garnish


1. Preheat oven to 300 degrees F.

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

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

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

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

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

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

8. Arrange the mushrooms on top of the buttered toast slices.

9. Put the Brie slices on top of the mushrooms.

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

11. Remove when the Brie is runny, about 5 minutes.

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

See more: Saute, Main, Cheese, Rice/Grain, Mushrooms, Bake, Lunch, Dinner, Herbs


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