Wild mushrooms and brie on toast

 

  • Ingredients

  • 50g (2oz) blanched hazelnuts
  • 25g (1oz) unsalted butter
  • 15ml (1tbsp) olive oil
  • 1 garlic clove, finely chopped
  • 400g (13oz) girolle mushrooms, brushed clean
  • 2tbsp chopped parsley, plus extra
  • 4 thick slices sourdough bread
  • 150g (5oz) Brie, sliced thinly
  • watercress leaves, to serve

Toast the hazelnuts in a dry frying pan, shaking, until golden all over. Cool, then roughly chop them.

Melt the butter and oil in a large frying pan. Add the garlic and mushrooms and cook, stirring, for 5-7 minutes, until they’re beginning to brown. Stir in the parsley and hazelnuts. Season well and keep warm.

Arrange the sourdough slices on a baking tray and grill on each side to toast lightly. Add the Brie to each slice and return to the grill for a minute until the cheese is just melted. Pile the warm mushrooms on top and scatter with the extra parsley. Serve with a watercress salad.