Wild Mushroom and Brie Toasts
3 tablespoons butter
1 1/2 cups onions, chopped
2 cloves garlic, minced
2 pounds assorted wild mushrooms, shiitake, oyster, chanterelle, crimini
2 tablespoons brandy
24 slices sourdough baguette, cut in 1/2" slices
1 pound Brie, sliced
1/4 cup parsley, chopped
Melt butter in heavy large skillet over medium-high heat. Add
onions and garlic; saute 2 mins. Increase heat to high. Add mushrooms
and saute until tender, about 5 mins. Add brandy; boil until liquid
evaporates, about 6 mins. Season with salt and peper. (Can be made
1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Arrange bread on baking sheets. Bake until
beginning to color, about 5 mins. per side. spoon mushrooms over.
Top with cheese slices. Bake until cheese melts, about 5 mins.
Sprinkle with parsley.