Brie & Sherried Mushroom Bruschetta

Brie & Sherried Mushroom Bruschetta



1 baguette
1 lb mixed mushrooms (sliced 1/8 inch thick)
1 cup julienned onion
2 Tbsp finely chopped garlic
¼ cup slivered almonds
½ cup sherry
1 tsp salt
½ tsp pepper
½ lb brie cheese
½ cup olive oil


Heat a sauté pan over medium heat with 1 tsp oil. Add onions and cook for 2 minutes. Add mushrooms to the pan and cook until the mushrooms have softened, about 5-7 minutes. Add the garlic and almonds. Cook for two minutes more. Remove the pan from the heat and add the sherry. CAUTION: sherry may flame. If this happens, put a lid on the pan and wait for the flame to go out. Return pan to the heat and cook until the sherry has evaporated. Season with salt and pepper and allow the mixture to cool.

Preheat your broiler.

Slice the baguette into 1/4 inch thick slices. Brush each slice with olive oil, then top with a slice of brie. Top each slice with the sherried mushroom mixture, then place on a baking pan. Place on top shelf of oven and cook until brie is melted and bubbly, about 5-7 minutes. Let cool slightly before serving.

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