Ingredients:
8 slices sourdough bread
8 ounces brie cheese ( sliced)
4 ounces button mushrooms ( quartered)
2 ounces shiitake mushrooms ( sliced)
2 ounces oyster mushrooms ( sliced)
1 tablespoon minced garlic
1 medium shallots ( chopped)
2 ounces white wine
2 tablespoons olive oil
2 tablespoons chopped fresh herbs ( parsley, thyme, chives and or basil)
soft butter ( as needed)
salt & freshly ground black pepper ( as needed)
Directions:
Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
Add the shallots and garlic and cook for an additional 2 minutes.
Add the chopped herbs.
Add the white wine and reduce until the liquid is evaporated.
Season with salt and fresh ground black pepper and set aside.
Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
Divide the mushrooms into four and place them evenly on the four slices of bread.
Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
Cut and serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 21 min.