Sauteed mushroom & camembert bruschetta Recipe

Name: Sauteed mushroom & camembert bruschetta Recipe
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; cracked black pepper

www.homebeautiful.com.au

Perfect as a starter or side

View full recipe on www.homebeautiful.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.homebeautiful.com.au.

Share this recipe:

Cooking tools:

Grill
Grill pan
Pastry brush
Oven
Baking sheet
Pitcher
Chef's knife
Cutting board
Nonstick skillet
Mixing bowl
Spoon
Spatula

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
cracked black pepper