Mushrooms & Brie on toast with tomato jam will be your new favourite recipe. Melted brie, sweet tomato onion jam and crispy, garlic mushrooms.
Mushrooms & Brie Toast with Tomato Onion Jam
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Sorry folks, but this is not a recipe for avocado toast. It’s a recipe for, in our opinion, something even better and tastier. Step up your toast game with this easy to make Mushroom & Brie Toast with Tomato Onion Jam. It will be your favourite in no time. This recipe calls for shitake mushrooms, but in theory you can use any kind of mushroom you like, or even a mix of different mushrooms. The key to making those mushrooms just absolutely shine, is lots of butter and garlic, and of course letting them cook low on the outer rim of the Alchemy plancha, to crisp up nicely. The tomato onion jam is also so easy to make. A mix of regular and heirloom cherry tomatoes, onion, a good amount of butter, brown sugar and balsamic vinegar. The final result is such a great combination of crispy, salty, umami mushrooms, rich, creamy Brie and a bit of sweetness from the tomato onion jam, all on a crunchy and delicious piece of sourdough bread. Make this recipe for brunch, lunch or just a snack, but run, don't walk to make it.
Chef Matt Basile
1 pint Shitake mushrooms
3 cloves garlic, chopped
½ tsp salt
1 onion, diced
1 pint heirloom cherry tomatoes
1/2 cup butter, divided in half
1 cup brown sugar
1 tbsp balsamic vinegar
2 tbsp olive oil
1 wheel triple cream brie
2 tbsp Fresh thyme, divided
Cut the stems off of the mushrooms and cut them in half. Dice your onion and chop your garlic, set aside. Place the mushrooms on the plancha and let cook about a minute or two, then add half the butter and the chopped garlic. Let the mushrooms cook and crisp up, mixing occasionally. The mushrooms can sit on the outside of the plancha on lower heat and crisp up as you do your other steps.
In a cast iron pan on the plancha, pour in the olive oil and let it heat up. Add your heirloom cherry tomatoes to the pan and let them cook, about 5-10 minutes, until they start to sizzle and blister. Add in your onions and the rest of the butter and stir. Chop up some fresh thyme and add 1 tbsp to the pan. Stir. Let the butter melt and the onions and tomatoes cook, about another 2-3 minutes. Add in your brown sugar and mix. Let everything cook another 1-2 minutes and then crush the cherry tomatoes with a fork or spoon. Continue to let simmer and reduce, about another 5 minutes. Pour in the balsamic vinegar and let cook another 5-10 minutes.
While the tomatoes reduce, cut a thick slice of sourdough loaf. Slice up your brie and place it on your bread. Put the bread onto the plancha and allow to toast and the cheese to start to melt.
Remove the tomato onion mixture from the heat and transfer to a bowl or large measuring cup. Using an immersion hand blender, pulse to blend but keep it thick and a bit chunky. Spoon the tomato onion jam right onto the brie and bread on the plancha, let it cook about 1-2 minutes, until the cheese is softened and starting to melt around the edges.
Add the mushrooms on top of the toast and take your completed toast off the grill. Sprinkle with fresh chopped thyme.