Mushroom & Brie Toast with Tomato Onion Jam

For many years, all the rage has been avocado toast. Sorry folks, but this is not a recipe for avocado toast. It’s a recipe for, in my opinion, something even better and tastier. I’m sharing this recipe so you can step up your toast game - this easy to make Mushroom & Brie Toast with Tomato Onion Jam will be your favourite in no time. For this recipe, I used shitake mushrooms, but in theory you can use any kind of mushroom you like, or even a mix of different mushrooms. The key to making those mushrooms just absolutely shine, is lots of butter and garlic, and of course letting them cook low on the outer rim of the Alchemy plancha, to crisp up nicely.

The tomato onion jam is so easy to make. I used a mix of heirloom cherry tomatoes, but you can use regular cherry tomatoes if you like, although I recommend using local cherry tomatoes if you can, it can make a difference. Of course, tomato onion jam wouldn’t be what it is without a full onion, a good amount of butter and brown sugar. All these ingredients cook down together in a cast iron pan on a hot plancha and then you give it a quick blitz with a hand blender to break it down a bit more. What’s great about this recipe too, is that you can use tomato onion jam on so many other things, like burgers, grilled cheese, or cheese boards. Any extras can be stored in an airtight jar or container and used throughout your week.

I decided to use sourdough loaf for my toast – a good, fresh sourdough bread is my absolute favourite. I sliced up my triple cream Brie, yes, make sure it’s triple cream, and put it on my fresh slice of sourdough bread and popped the whole thing onto the plancha to toast and for the cheese to melt a bit. Once the cheese was a bit melted, I spooned on that tomato onion jam and let everything melt and bubble together. I topped everything with those garlicky, buttery mushrooms and fresh thyme and it was an absolute killer bite. Such a great combination of crispy, salty, umami mushrooms, rich, creamy Brie and a bit of sweetness from the tomato onion jam, all on a crunchy and delicious piece of sourdough bread. Make this recipe for brunch, lunch or just a snack, but I highly recommend you give it a try. Keep reading to find out how to make my Mushroom & Brie Toast with Tomato Onion Jam or jump to the full recipe.

Trim the stems off of the mushrooms and cut them in half.

In a cast iron pan on the plancha, pour in the olive oil and let it heat up. Add your heirloom cherry tomatoes to the pan and let them cook, about 5-10 minutes, until they start to sizzle and blister. Add in your onions and butter and stir. Chop up your fresh thyme and add in 1 tbsp to the pan. Stir. Let the butter melt and the onions and tomatoes cook, about another 2-3 minutes.

Chop your garlic. Place the mushrooms on the plancha and let cook about a minute or two, then add your butter and garlic. Let the mushrooms cook and crisp up, mixing occasionally.

Back to the tomato onion jam. Add in your brown sugar and mix. Let everything cook another 1-2 minutes and then crush the cherry tomatoes with a fork or spoon. Continue to let simmer and reduce, about another 5 minutes. Pour in your balsamic vinegar and stir, allow to cook another 5-10 minutes.

Let the mushrooms cook and crisp up in the garlic butter. They can sit on the outside of the plancha on lower heat and continue to crisp up as your tomato onion jam reduces.

While the tomatoes reduce, cut a thick slice of sourdough loaf. Slice up your brie and place it on your bread. Put the bread onto the plancha and allow it to toast and the cheese to start to melt.

Remove the tomato onion mixture from the heat and transfer to a bowl or large measuring cup. Using an immersion hand blender, pulse to blend but keep it thick and a bit chunky.

Spoon the tomato onion jam right onto the brie and bread on the plancha, let it cook about 1-2 minutes, until the cheese is soft and starting to melt around the sides.

Add the mushrooms on top of the toast and take your completed toast off the grill.

Sprinkle with fresh chopped thyme.

And now for the full recipe...

Mushroom & Brie Toast with Tomato Onion Jam

Makes 2 toasts

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

1 pint Shitake mushrooms

3 cloves garlic, chopped

½ tsp salt

1 Onion, diced

1 pint Heirloom cherry tomatoes

1/2 cup Butter, divided in half

1 cup brown sugar

1 tbsp balsamic vinegar

2 tbsp olive oil

1 wheel triple cream brie

Sourdough loaf

2 tbsp Fresh thyme, divided

How to Make It:

Cut the stems off of the mushrooms and cut them in half. Dice your onion and chop your garlic, set aside. Place the mushrooms on the plancha and let cook about a minute or two, then add half the butter and the chopped garlic. Let the mushrooms cook and crisp up, mixing occasionally. The mushrooms can sit on the outside of the plancha on lower heat and crisp up as you do your other steps.

In a cast iron pan on the plancha, pour in the olive oil and let it heat up. Add your heirloom cherry tomatoes to the pan and let them cook, about 5-10 minutes, until they start to sizzle and blister. Add in your onions and the rest of the butter and stir. Chop up some fresh thyme and add 1 tbsp to the pan. Stir. Let the butter melt and the onions and tomatoes cook, about another 2-3 minutes. Add in your brown sugar and mix. Let everything cook another 1-2 minutes and then crush the cherry tomatoes with a fork or spoon. Continue to let simmer and reduce, about another 5 minutes. Pour in the balsamic vinegar and let cook another 5-10 minutes.

While the tomatoes reduce, cut a thick slice of sourdough loaf. Slice up your brie and place it on your bread. Put the bread onto the plancha and allow to toast and the cheese to start to melt. Remove the tomato onion mixture from the heat and transfer to a bowl or large measuring cup. Using an immersion hand blender, pulse to blend but keep it thick and a bit chunky. Spoon the tomato onion jam right onto the brie and bread on the plancha, let it cook about 1-2 minutes, until the cheese is softened and starting to melt around the edges. Add the mushrooms on top of the toast and take your completed toast off the grill. Sprinkle with fresh chopped thyme. Dig in!

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