WILD MUSHROOM AND BRIE TOASTS

WILD MUSHROOM AND BRIE TOASTS image

Yield 2 appetizers

Number Of Ingredients 8

3 tablespoon butter
1 1/2 cups chopped onions
2 garlic cloves, minced
2 pounds assorted wild mushrooms(such as shiitake, stems removed; oyster mushrooms; chanterelle; and crimini)
2 tablespoons brandy
24 1/2-inch thick diagonal slices sourdough baguette
1 pound (about) Brie, sliced
1/4 cup chopped fresh parsley

Steps:

Melt butter in heavy large skillet over medium-high heat. Add onions and garlic, saute 2 minutes. Increase heat to high. Add mushrooms and saute until tender, about 5 minutes. Add brandy; boil until liquid evaporates, about 6 minutes. Season with salt and pepper. (Mushrooms can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Arrange bread on baking sheets. Bake until beginning to color, about 5 minutes per side. Spoon mushrooms over. Top with cheese slices. Bake until cheese melts, about 5 minutes. Sprinkle with parsley.