Garlic Mushrooms, Wilted Greens and Double Cream Brie Toastie (v)
Garlic mushrooms on toast is a great classic. Add some wilted greens and thick slices of double cream brie and you have a fabulous toastie!
20 grams butter
350 grams portobello mushrooms, thickly sliced
2 cloves garlic, finely chopped leaves from 1 sprig fresh thyme sea salt cracked pepper
1 tablespoon chopped fresh parsley
300 grams silverbeet, green part only, roughly chopped
TO ASSEMBLE
8 slices sourdough
4 tablespoons good-quality aioli
300 grams double cream brie, sliced
50 grams butter
Melt 10 grams butter in a sauté pan over a low heat. Add the mushrooms, garlic and thyme leaves and fry for 5-8 minutes until softened. Season with salt and pepper and toss through parsley.
Heat remaining 10 grams butter in a small sauté pan over a low heat. Add the silverbeet, toss and cover. Fry for 3-4 minutes or until softened.
TO ASSEMBLE: Spread one side of 4 slices of bread with aioli and top with half the brie, the mushrooms and the greens. Season with salt and pepper. Top with remaining brie and bread.
Melt 25 grams butter in a large skillet
