- 8 ounces, oyster mushrooms
- 3 tablespoons, unsalted butter
- 2 cloves, garlic
- 2 tablespoons, il Fustino Pear Champagne Vinegar
- 4 sprigs, fresh rosemary
- 4 slices, sourdough bread – toasted
- 4 ounces, Brie
Remove any dirt from the mushrooms by rubbing them with a dry paper towel. Tear into bite-sized chunks. Heat the butter over high heat in a large skillet.
Cook for 2 minutes, add garlic cloves and Pear Champagne Vinegar.
Heat the broiler. Slice the Brie into 1/4 inch thick slices. Top the toasts with brie and mushrooms and broil for about 2 minutes until the cheese is bubbling and the mushrooms are golden brown.