Creamy Brie beech mushrooms, croutons and syrup

Total 30 min

Making up for its delicate appearance in buzzing flavours – our recipe for soft white 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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Creamy Brie beech mushrooms, croutons and syrup

Ingredients

400 g cleaned buna shimeji mushrooms
ciabatta bread bread (or similar)
red wine syrup or Balsamic Syrup
fresh herbs

Preparation

Preparation

Roast beech mushrooms in a frying pan in melted butter - season with salt and pepper. Cut Castello Extra Creamy Brie into portion pieces and divide the pieces between 10 plates.

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

Roasted beech mushrooms, croutons & green herbs with Creamy White

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