Sauteed mushroom & camembert bruschetta Recipe | Home Beautiful

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