Rustic Brie Toasts with Wild Mushroom, Cranberry and Shallot

Rustic Brie Toasts with Wild Mushroom, Cranberry and Shallot requires roughly 45 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 162 calories. This recipe serves 10. For 66 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Foodista requires olive oil, shallot, brie cheese, and fresh thyme. 18 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is pretty good. Similar recipes include Brie Toasts with Cranberry Compote, Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy, and Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes.

Servings: 10

 

Ingredients:

2 - 2 1/2 cups wild mushrooms (finely diced - I used oyster)

1 shallot (finely diced)

1/4 cup dried cranberry (juice sweetened if possible)

1 tsp fresh thyme (finely minced)

1 rustic baguette

1 tbsp olive oil

1 wedge of beautiful brie cheese

Pinch of salt and pepper

Equipment:

oven

frying pan

baking sheet

Cooking instruction summary:

Start by pre-heating your oven to 350 degrees. While the oven is pre-heating, heat the olive oil in a saut pan and add the shallot, diced mushroom, cranberry and thyme. Saut for a few minutes until the shallot begins to wilt and then season with salt and pepper and set aside to cool. Slice 12 pieces of brie and place each piece on the bread. Follow with a spoonful of the cranberry, mushroom and shallot mixture and place on an oiled cookie sheet. Bake the toasts for 15 minutes or just until the brie melts.

 

Step by step:


1. Start by pre-heating your oven to 350 degrees. While the oven is pre-heating, heat the olive oil in a saut pan and add the shallot, diced mushroom, cranberry and thyme. Saut for a few minutes until the shallot begins to wilt and then season with salt and pepper and set aside to cool.

2. Slice 12 pieces of brie and place each piece on the bread. Follow with a spoonful of the cranberry, mushroom and shallot mixture and place on an oiled cookie sheet.

3. Bake the toasts for 15 minutes or just until the brie melts.


Nutrition Information:

Quickview
161k Calories
7g Protein
8g Total Fat
13g Carbs
6% Health Score
Limit These
Calories
161k
8%

Fat
8g
13%

  Saturated Fat
4g
27%

Carbohydrates
13g
5%

  Sugar
0.89g
1%

Cholesterol
22mg
8%

Sodium
300mg
13%

Get Enough Of These
Protein
7g
15%

Selenium
11µg
17%

Folate
66µg
17%

Vitamin B2
0.27mg
16%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
9%

Phosphorus
86mg
9%

Manganese
0.14mg
7%

Vitamin B12
0.38µg
6%

Calcium
62mg
6%

Copper
0.12mg
6%

Zinc
0.86mg
6%

Iron
1mg
6%

Vitamin B5
0.55mg
5%

Vitamin B6
0.09mg
5%

Fiber
0.96g
4%

Potassium
131mg
4%

Magnesium
13mg
3%

Vitamin A
137IU
3%

Vitamin E
0.33mg
2%

Vitamin K
1µg
2%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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