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Dairy
Easy
50 Minutes
Diets 
We always need that extra-but-easy side dish when we’re nervous there might not be enough food. This one comes together so easily! The combination of creamy brie, wild mushrooms and fresh herbs is so delicious, you’ll need extra crostini to soak it all up!
1 tablespoon unsalted butter
1 tablespoon Tuscanini Extra-Virgin Olive Oil
1 pound assorted wild mushrooms (such as chanterelle, crimini, shiitake, oyster, porcini)
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon finely chopped fresh, cleaned thyme
1 tablespoon finely chopped fresh, cleaned parsley, plus more for garnish
salt, to taste
black pepper, to taste
1 wheel brie or camembert
Tuscanini Truffle Oil, for drizzling
chopped chives, for garnish
1 baguette, sliced and toasted
In a large skillet, melt butter with olive oil. Add mushrooms and sauté for 10 minutes. Add shallot and garlic and cook until fragrant, about two minutes. Add thyme and parsley and sauté another 10 minutes. Season with salt and pepper to taste.
Preheat oven to 350 degrees Fahrenheit. Just before serving, place the brie in the oven for five to eight minutes. To serve, transfer to plate. Spoon mushrooms on top and sprinkle with chives and fresh parsley. Finish with a drizzle of truffle oil and serve alongside toasted crostini.
Photography by Chay Berger
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