Mushroom Bruschetta with Brie, Sage and Truffle Oil

Ingredients

• 1 baguette, sliced into 1/2" thick pcs (16–20 pcs)

• olive oil for brushing

• 450 g mushrooms – cremini, button or wild mushrooms (sliced)

• 3 tbsp olive oil or butter

• 1 fat shallot, finely diced

• 4 garlic cloves, roughly chopped

• 10 sage leaves, stacked and sliced into thin, horizontal ribbons

• 2 tbsp cooking sherry (or substitute white wine or 1 tbsp of sherry or Balsamic vinegar)

• 225-350 g triple cream Brie or try Cambozola for more flavour

• 2–3 tsp truffle oil (white or black)

Method

Pre-heat oven to 190° C.

Slice baguette into 16-20, 1/2" pcs, or just use the whole baguette.

Brush both sides of bread lightly with olive oil, sprinkle with a little salt, and bake on a sheet pan until crisp and golden, about 15-20 minutes.

Sauté the mushrooms: heat oil in a large skillet over medium heat and add the mushrooms, and season generously with salt and pepper. Sauté 10-15 minutes, until they release their liquid and the liquid has evaporated. Add the shallots and garlic and sage, adding little more oil if need be, and continue to sauté until they become fragrant and golden, about 3-4 more minutes. Give the pan a splash of cooking sherry or wine, swirling the pan around, letting the alcohol cook off fully. If mushrooms seem dry add another drizzle of olive oil and taste. If bland, add more salt. You want these to be seasoned really well with salt and pepper because the bread and cheese will mute it. Drizzle generously with truffle oil and turn heat off.

When the baguette slices are nice and toasty and crispy, place a small pat of triple cream Brie (cut downward, to include a little sliver of the rind, yes, it is edible and adds flavour) the size of a pat of butter (or about a tbsp), dividing the remaining cheese, just using it all up. Top with a few slices of the sautéed mushrooms, distributing them equally, making sure that each gets a little piece of sage.

Serve them on a platter or cheese board and serve immediately or keep them at room temperature for up to two hours before serving. Or foil them up and take them to your party.

You could drizzle with a little reduced Balsamic syrup, right before serving. This is my absolute favourite (white truffle Balsamic glaze)

Recipe by Sylvia Fountaine | Feasting at Home