My dear friend Juanita, one of the guests in the post A Table for More Than One, has shared a delicious recipe for Open-faced Mushroom Sandwiches that she wanted me to post. Apparently, on a recent trip to a neighborhood co-op, she encountered the strange “Chicken of the Woods” varietal of mushroom. Its technical name is Laetiporus Sulphureus. Have fun googling images of that one!
In any case, I haven’t made this open-faced sandwich yet, but it sounds delightful. If you cannot find the magical mushrooms she used, I’m sure some others would serve as decent substitutes (oyster mushrooms, or even chanterelles perhaps!). I promise to post pictures when I do! Thanks Juanita!
- 1/2 cup walnut pieces
- 8-oz. wheel of brie in wooden box, unwrapped, returned to half of box
- Walnut oil
- 1/2 pound “Chicken of the Woods” mushrooms, cleaned, slivered
- 1 shallot, minced
- Little handful of parsley, minced
- Sprig of oregano or thyme, or 2 large sage leaves, chopped
- Salt and pepper to taste
- Slices of great bread (like a rustic multigrain)
Preheat the oven to 350 degrees. Spread walnut pieces in pan and toast in the oven for about 7 minutes.
Turn the heat down to 300 degrees. Place the wheel of brie on a cookie sheet and bake for 10 minutes, or until soft.
Sautee shallot and mushrooms in walnut oil. Cover and cook over moderate heat, about 5 minutes. Uncover and cook until lightly browned, about 10 minutes more. Stir in herbs and walnuts.
Invert brie onto a plate and peel it. Spread on fresh or toasted bread – however you prefer – top with mushroom, walnut and herb mixture, and enjoy thoroughly!