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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 garlic clove
  • 1 onion
  • 200 g Brie ripe
  • 200 g chestnut mushrooms
  • 4 sprigs of thyme leaves only
  • 1 Tbsp rapeseed oil to cook

Method
 

  1. Finely chop the garlic and onion.
  2. Heat the oil, then sweat the onion for 5 minutes.
  3. Meanwhile slice the mushrooms.
  4. 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.
  5. Crumble the cheese over the mushroom (rind removed, if preferred) and stir until you get a thick creamy sauce.
  6. Season with salt and pepper (you can add a pinch cayenne or nutmeg too).
  7. Garnish with fresh herbs (such as parsley, dill, chives or thyme - depending on your meal).
  8. Serve warm.