Tag: recipe

Garlicky Roasted Mushrooms and Brie

For Christmas Eve, we enjoyed this awesome roasted mushroom and cheese dish on slices of fresh baguette! It’s pretty quick to prepare, ready in around a half hour including baking time. It was so tasty, and felt quite indulgent! We also thought it would be great with just the mushrooms, so next time that’s probably what we will try.

The recipe comes from the Smitten Kitchen website, a huge favourite of mine. Her printed cookbooks are great too! I made one change to the recipe: her version called for capers, but my Main Eater doesn’t enjoy capers so I substituted olives to provide that salty flavour. She suggests anchovies as a substitute, but those are also not a favourite here. I used a bit more garlic than the recipe called for, and served it with freshly sliced baguette instead of toasted baguette, just to keep it simple. I opted for Camembert, but gooey Brie would also be awesome!

This was way more than the two of us could eat, so it is safe to say this would be a good amount for an appetizer for four people.

Photo of a serving dish containing roasted mushrooms with a round of cheese in the centre, placed on a cutting board surrounded by slices of baguette.

What you need:

  • 1 lb mushrooms (I used Cremini and King Oyster)
  • 2 tablespoons minced olives (or capers)
  • 3-4 cloves minced garlic (not run through a garlic press)
  • 1 teaspoon Kosher salt (or less to taste)
  • 2 tablespoons vegetable oil
  • freshly ground pepper
  • 3 tablespoons cold, unsalted butter
  • juice of half a lemon (or less)
  • a few sprigs of parsley (garnish)
  • a few sprigs of fresh thyme if you have it
  • 8 oz wheel of Brie or Camembert
  • baguette, sliced or toasted

What you do:

  1. Preheat the oven to 425F.
  2. Break the mushrooms up into bite-sized pieces using your hands. I just cut the ends off the stalks first, then tore the mushrooms up.
  3. Mix together the mushrooms, olives, garlic, salt, oil and quite a bit of pepper in a baking dish, large enough that it will have enough room to add the cheese later.
  4. Cut the butter up into small chunks and sprinkle tit over the mushroom mixture.
  5. Roast for 15 minutes, turning halfway through.
  6. While the mushrooms are in the oven, use a knife to score a circle in the top of the cheese, then remove the top of the cheese. This will allow for easier serving. (You CAN eat the rind).
  7. Push the mushrooms aside to make a space for the cheese. Place the cheese in the middle of the baking dish, place the fresh thyme on top of the cheese, then put it all back in the oven for about 10 minutes. The cheese should be melted, so if it’s not, you can give it a few more minutes in the oven.
  8. Squeeze a bit of lemon juice over the mushrooms and garnish with parsley. Serve immediately!