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

1.

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.

2.

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.

3.

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.

4.

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

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.