Sauteed mushroom & camembert bruschetta
Ingredients
½ cup olive oil
1 garlic clove, crushed
1 baguette, cut into 1.5cm thick diagonal slices
250g camembert, cut into 5mm thick slices
Sauteed mushrooms
200g portobello, small field or Swiss brown mushrooms
200g pine mushrooms
250g wild mushrooms, bases trimmed (can include small king browns, oyster, chestnut & enoki)
60g butter
2 tsp lemon thyme leaves
⅔ cup white wine or verjuice
1 tbsp chopped Italian parsley
Salt and cracked black pepper
Method
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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.
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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.
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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.
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Preheat grill. Put cheese-topped bread under grill until slightly melted. Stir parsley through mushrooms. Season. Divide mushrooms on top of bread. Serve.
