Double Cream Brie, beech mushrooms, croutons and syrup

Name: Double Cream Brie, beech mushrooms, croutons and syrup
Total time: 30 min
Yield: 10 servings
Cuisine: Nordic
Ingredients: 400 g cleaned buna shimeji mushrooms; 400 g of Castello® Double cream brie; of ciabatta bread bread (or similar); 1 bottle red wine syrup or balsamic syrup; fresh herbs, such as red sorrel

Cook 30 min 10 servings

Making up for its delicate appearance in buzzing flavours – our recipe for Double Cream Brie cheese, beech mushrooms, croutons and syrup is as simple in preparation as it is to enjoy. Each ingredient offers distinct nuances to complete a picture of smooth flavours. Perfect as at get-togethers with friends and family.

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Ingredients

400 g cleaned buna shimeji mushrooms
400 g of Castello® Double cream brie
of ciabatta bread bread (or similar)
1 bottle red wine syrup or balsamic syrup
fresh herbs, such as red sorrel

Preparation

Preparation

1. Roast beech mushrooms in a frying pan in melted butter - season with salt and pepper.

2. Cut Castello® Double Cream Brie into portion pieces and divide the pieces between 10 plates.

3. Cut 10 thin pieces of bread, such as ciabatta and brush the slices with a little olive oil. Toast the bread slices crisp in the oven at 200° until light golden.

4. Distribute the mushrooms and croutons on plates, drizzle with ready-made red wine syrup or balsamic syrup and decorate with fresh herbs, such as red sorrel.