Roasted Mushrooms with Rosemary, Avocado & Double Cream Brie

A simple yet elegant starter - our recipe for Roasted Mushrooms with Rosemary, Avocado & soft white cheese will start you off with complex flavours and subtle textures. Chewy mushrooms with notes of earth and umami, smooth avocado and creamy cheese makes this a hearty dish. Can also be served at a tapas table or cheese board.

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Roasted Mushrooms with Rosemary, Avocado & Double Cream Brie

Ingredients

a little olive oil
4 rinsed portobello mushrooms
200 g rinsed chanterelles
10 g butter
leaves from 1 sprig of rosemary
salt
ground black pepper
thin 4 slices of bread
olive oil
1 avocado, cut into slices

Garnish:

dried chillies

Preparation

Preparation

Heat the oil in a pan.

Fry the mushrooms over a high temperature while stirring for about 5 min, until golden.

Add butter, rosemary and sprinkle with salt and pepper.

Toast the bread slices in olive oil until crisp and golden.

Arrange the Castello® Double Cream Brie on a dish with some mushrooms, avocado slices and bread.

Sprinkle with dried chilli.

Tips & Tricks

Serve in between meals or as a light lunch.

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