Mushroom + Brie Oat Sandwich

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Adjust Servings:
4 oat bread slices
100g mushrooms, chopped
1 tsp minced garlic
1 tsp olive oil
1 tsp chilli flakes
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
2 tbsp balsamic vinegar
slices of brie cheese
fresh rosemary

Mushroom + Brie Oat Sandwich

  • Serves 2
  • Medium




Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

I’ve been complaining a heck of a lot recently about my lack of time management skills and being incredibly busy. But I assure you, I sleep every night with a smile on my face – yes I’m tired, but it’s the sweet pain of labour that is epitome of happiness. We all have dreams, and sometimes mine are rather far out there, but I have every belief that I’ll be getting there soon enough. Plus, with cups of coffee next to me, I’m sure it’s just a matter of time!

Now to this glorious sandwich; mushrooms are notorious for making ridiculously easy look difficult, and I must admit, I relish on this fact. It makes me look like a far greater genius than I really am – that’s the beauty about cooking! These mushrooms are quickly sautéed with garlic, rosemary and a bit of balsamic. Team this with melting brie cheese and fresh rosemary – a delight! This can be served as an open toast or grilled – upto you! This is perfect with Le Artisan Boulangerie’s oat bread!

Photo Credits: The Kitchen Trail

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In a non-stick pan, heat the olive oil with garlic. Once the garlic are fragrant, add the mushrooms and turn the heat on high.
After a few minutes add the chilli flakes, rosemary and salt.
Let the mushrooms cook, stirring frequently before adding the balsamic and pepper. Let them cook through for another 5 minutes before switching off the heat.



Place the mushrooms on one slice of the bread. Add 2-3 slices of brie cheese, and a few sprigs of fresh rosemary. Fasten with another slice and grill on a non stick pan or toasted oven for 5 minutes or so.
Serve immediately.

Kamini Patel

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