Woodside Cheese Wright’s Charleston Jersey Brie, Mushrooms and Tarragon on Sourdough
Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal recipes from her home while we are all isolating.
All her recipes use South Australian ingredients, and all ingredients are readily available online or in the supermarket.
Thanks Mandy we love you!
This recipe uses our Charleston Jersey Brie; a rich, flavoursome brie style cheese made from Jersey cow milk, sourced from the Adelaide Hills.
The unique flavour and development of the Charleston is influenced by the co-existence of different moulds on its surface. These moulds ripen the cheese from the outside to the centre over a period of about six weeks from the make date.
This recipe serves four people
- Sourdough Loaf – 4 thick slices
- 250g Button or Swiss Brown Mushrooms – wiped with a moist piece of paper towel.
- Button mushrooms leave them whole, if using brown mushrooms – sliced thickly
- 2 tablespoons Olive Oil
- 25g Butter
- Woodside Cheese Wright’s Charleston Jersey Brie – generous long slices
- Fresh Tarragon leaves
Heat your grill to medium-high.
On a low-medium heat, add olive oil to a frypan then add butter, add mushrooms and gently cook, stirring from time.
Meanwhile, place your bread under the grill and toast one side until golden, turn over and barely toast the other side, remove from the grill – don’t turn off grill.
On the lightly toasted side place your Brie slices and return to under the grill, keep a close eye, we don’t want to cook the Brie too much, when edges are bubbling, turn off heat and place bread on your serving plate.
The mushrooms will now be ready also, turn off the heat, add tarragon to the pan and toss through.
Serve Mushrooms on top of Brie toast, heat whilst hot and enjoy with love.