Sauteed mushrooms with Brie
I had some ripe Brie in the fridge and thought it would make a lovely, creamy sauce. So I made these sautéed mushrooms with Brie, which can be served on toast or with pasta as a vegetarian meal, or poured over grilled steak, pork chops or sausages. You can use Stilton if preferred.
Ingredients
Method
- Finely chop the garlic and onion.
- Heat the oil, then sweat the onion for 5 minutes.
- Meanwhile slice the mushrooms.
- When the onion is soft, add the garlic, thyme leaves and mushrooms. Stir for a minute, then put a lid on, turn down the heat and sauté for 8-10 minutes, under cover.
- Crumble the cheese over the mushroom (rind removed, if preferred) and stir until you get a thick creamy sauce.
- Season with salt and pepper (you can add a pinch cayenne or nutmeg too).
- Garnish with fresh herbs (such as parsley, dill, chives or thyme – depending on your meal).
- Serve warm.