Last weekend, we had lunch at The Little Flower Candy Company in Pasadena. I ordered this mushroom and brie sandwich that was absolutely delicious. I don’t think of using lemon with mushrooms, but it really works to add a brightness to the dish.
This is what is says on the menu:
garlic mushrooms and brie toasted and served open faced on baguette with fresh thyme and lemon zest
Toasted Brie & Mushroom Open Faced Sandwich
1/2 loaf bread loaf of choice sliced in half
1 cup cremini mushrooms, sautéed
2 cloves garlic, minced
1 Tbs extra virgin olive oil
sea salt to taste
2 oz brie, cut into slices
Zest of one lemon
1 ½ tsp fresh thyme leaves
Preheat oven to 350 degrees. Heat olive oil in a small saucepan. Add mushrooms and saute for about five minutes. When mushrooms are nearly cooked, add minced garlic and sea salt and cook for a minute or two. Set aside mushrooms. Place bread face-up on a parchment-lined baking pan. Spread mushrooms on bread. Arrange brie slices on top of mushrooms. Bake for five minutes or until brie is melted. Remove from oven, and sprinkle with thyme and lemon zest.