Sauteed mushroom & camembert bruschetta

Perfect as a starter or side
Cath Muscat




Preheat oven to 180°C. Combine oil and garlic in a jug. Put bread slices on an oven tray and brush both sides with some of the garlic oil. Bake for 8-10 minutes, turning halfway, until lightly golden on edges, or grill bread on a chargrill plate if preferred. Top each bread slice with a piece of camembert. Cut mushrooms into 50mm thick slices.


Cook portobello and pine mushrooms in two batches with ⅓ of remaining garlic oil and ⅓ of the butter in a large non-stick frying pan over a medium heat. Cook, stirring, for about 3 minutes or until soft.


Stir in ⅓ of the thyme and ⅓ of the wine until wine has almost evaporated. Transfer mushroom mixture to a bowl. Cook wild mushrooms with remaining garlic oil, butter, thyme and wine until lightly golden. Add to bowl with mushroom mixture.


Preheat grill. Put cheese-topped bread under grill until slightly melted. Stir parsley through mushrooms. Season. Divide mushrooms on top of bread. Serve.

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