Let mushroom liquid evaporate
A fairly dry mushroom topping keeps the bread firmer. Do not cover the skillet and sauté a little longer if needed.
European Recipe
Mushroom and Camembert rye toasts
Mushrooms are sautéed with onion, spread on rye bread and baked with Camembert. Parsley adds freshness to the warm toasts.
Total time
30 min
Calories
450 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Warm mushroom toasts for autumn
The topping cooks in a skillet first to evaporate excess mushroom liquid. The oven then only needs to soften the Camembert. Hearty rye bread and a thin layer of mustard form the base. The recipe makes a simple warm bread meal.
Vegetarian Dinners
Autumn Recipes
Vegetables
Cheese
Recipe
Mushroom and Camembert rye toasts
Hearty rye bread with sautéed mushrooms, mild mustard and soft melted Camembert makes a quick oven meal.
Ingredients
2 servings
Method
-
1
Prepare ingredients and oven
Preheat the oven to 200 °C with conventional top and bottom heat. Cut mushrooms into slices about 5 mm thick, finely dice onion and chop parsley. Slice Camembert thinly.
-
2
Sauté mushrooms
Heat oil in a wide skillet. Cook onion over medium heat for 3 minutes. Add mushrooms and sauté over medium-high heat for about 6 minutes until most released liquid has evaporated. Stir in salt, pepper and half the parsley.
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3
Top the bread
Place rye bread on a parchment-lined tray and spread thinly with mustard. Divide mushroom mixture over the slices and top with Camembert.
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4
Bake the toasts
Bake on the middle shelf for about 8 minutes until cheese is soft and lightly coloured in places. Sprinkle with remaining parsley and serve hot immediately.
Kitchen know-how
Tips for Mushroom and Camembert rye toasts
Slice cheese thinly
Thin Camembert slices soften evenly during the short oven time. Leave the edible rind on.
Variations
How to adapt this recipe
Replace Camembert with the same quantity of Gouda made with microbial rennet. Sprinkle grated cheese over mushrooms; flavour and nutritional values change.
Replace button mushrooms with the same cleaned weight of king oyster mushrooms and slice thinly. Let the liquid evaporate; nutritional values change.
Nutrition per serving
450kcal
48.9 gCarbohydrates
22.0 gProtein
17.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Mushroom and Camembert rye toasts
Remove loose dirt with a mushroom brush or cloth. Briefly rinse very dirty mushrooms and pat thoroughly dry; do not leave them soaking in water.
Yes. The white bloomy rind of Camembert in good condition is edible and can stay on during baking.
Raw mushrooms release plenty of water during cooking. Sautéing first evaporates much of it and prevents an overly wet bread topping.
The quantity makes two servings with two topped toasts each. A salad goes well alongside but is not included in the nutritional values.
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