Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail
The Bread Series
I’ve been complaining a heck of a lot recently about my lack of time management skills and being incredibly busy. But I assure you, I sleep every night with a smile on my face – yes I’m tired, but it’s the sweet pain of labour that is epitome of happiness. We all have dreams, and sometimes mine are rather far out there, but I have every belief that I’ll be getting there soon enough. Plus, with cups of coffee next to me, I’m sure it’s just a matter of time!
Now to this glorious sandwich; mushrooms are notorious for making ridiculously easy look difficult, and I must admit, I relish on this fact. It makes me look like a far greater genius than I really am – that’s the beauty about cooking! These mushrooms are quickly sautéed with garlic, rosemary and a bit of balsamic. Team this with melting brie cheese and fresh rosemary – a delight! This can be served as an open toast or grilled – upto you! This is perfect with Le Artisan Boulangerie’s oat bread!
Photo Credits: The Kitchen Trail
- 4 oat bread slices
- 100g mushrooms, chopped
- 1 tsp minced garlic
- 1 tsp olive oil
- 1 tsp chilli flakes
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- slices of brie cheese
- fresh rosemary
- In a non-stick pan, heat the olive oil with garlic. Once the garlic are fragrant, add the mushrooms and turn the heat on high.
- After a few minutes add the chilli flakes, rosemary and salt.
- Let the mushrooms cook, stirring frequently before adding the balsamic and pepper. Let them cook through for another 5 minutes before switching off the heat.
- Place the mushrooms on one slice of the bread. Add 2-3 slices of brie cheese, and a few sprigs of fresh rosemary. Fasten with another slice and grill on a non stick pan or toasted oven for 5 minutes or so.
- Serve immediately.