Name: Mushroom spread toasties
Cook time: 40 min
Total time: 40 min
Ingredients: 600 gram (1¼ pounds) mixed mushrooms; 2 tablespoon olive oil; 40 gram (1½ ounces) butter; 3 clove garlic, crushed; 3 sprigs fresh thyme; 1/4 cup (20g) finely grated parmesan cheese; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon worcestershire sauce; 250 gram (8 ounces) brioche; 1/3 cup (80g) sour cream; 2 tablespoon finely chopped fresh chives

Mushroom spread toasties

Try these delicious mushroom spread toasties at your next gathering. The intense flavour and creamy texture of the mushrooms contrasts beautifully with the perfectly crispy toast base.

Makes 48 Item

Cook

40M

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Ingredients

600 gram (1¼ pounds) mixed mushrooms

2 tablespoon olive oil

40 gram (1½ ounces) butter

3 clove garlic, crushed

3 sprigs fresh thyme

1/4 cup (20g) finely grated parmesan cheese

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon worcestershire sauce

250 gram (8 ounces) brioche

1/3 cup (80g) sour cream

2 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 150°C/300°F.

2.Process mushrooms until chopped finely.

3.Heat oil and butter in large frying pan; cook garlic, thyme and mushrooms, stirring, until tender. Discard thyme stems. Stir in cheese, parsley and sauce.

4.Cut brioche into 1cm (½-inch) slices, toast both sides in an electric toaster or under a preheated grill (broiler). Cut out 3.5cm (1½-inch) rounds from brioche slices, place on oven tray; toast again in oven about 5 minutes or until crisp.

5.Place one teaspoon mushroom mixture on each toast, top with sour cream and chives.

Use whatever mushrooms you like: we used a combination of button, swiss brown and oyster mushrooms. Cook mushrooms until juices evaporate, so they don’t make the brioche soggy. You can toast the brioche rounds in oven to dry out up to 7 days ahead. Cool and store in an airtight container. Assemble toasties just before serving.
Note

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