Happy Thanksgiving my fellow canucks! You will have to forgive my somewhat lackluster display of holiday spirit. There is not a single Thanksgiving recipe on my blog. There are some that would be most welcome at any holiday table, but none that exclusively scream Turkey Day.
To make me feel truly ashamed of myself, the good people over at Tasty Kitchen wrote up a lovely piece on the Canadians on their site and included yours truly. Such a wonderful gesture bestowed on a lazy blogger that has basically been MIA since September. I am trying to adjust to a different lifestyle and juggling two jobs and this blog is an exhausting endeavor, but bare with me, I’ll get this sorted out if it kills me.
I know I’ve been a horrible tease. I leave, announce I’m back and then I leave again. I realize it will take sometime to rebuild the trust between us dear reader, but I think, in time, we can move past this thoughtlessness and be stronger for it.
The first step towards healing is this Warm Open-Face Mushroom and Brie Sandwich. If anyone crossed me and then offered me this tasty treat I would definitely rethink excommunicating them.
These days I find myself strapped for time. I often have to hit the kitchen running. Lately, grilled cheese has been a favorite of mine. Easy, quick and wonderfully cost effective. Give me a bowl of hot tomato soup and gooey grilled cheese on a rainy day and I am one happy camper. This open-faced number is riff on this foul weather classic.
This sandwich is not grilled, instead the cheese melts into freshly toasted bread. It liquifies further still when the cheese is crowned with an avalanche of freshly sautéed mushrooms and garlic. If this weren’t heavenly enough, this gorgeous concoction is completed with a halo of peppery arugula. Serve this bad boy up with a hot bowl of soup and consume with a knife and fork.
Simple, satisfying and ready to eat in fifteen minutes flat, this sandwich is the perfect treat after a long draining day. Let’s face it; you’ve clocked way too many hours in the kitchen this weekend. After the excitement of Thanksgiving the Warm Open-Face Mushroom Brie Sandwich is just what the doctor ordered.
Warm Open-Face Mushroom and Brie Sandwich: Serves 2
2 slices of Multi grain Bread
4 tbsp olive oil, divided
2 cups cremini mushrooms, sliced
3 cloves garlic, minced
Salt and pepper to taste
4 tbsp fresh basil, chiffonade
6 slices brie cheese
2 handfuls of arugula
Turn your oven to broil.
Brush 2 tbsp of olive oil on both sides of the bread and broil until golden brown flipping halfway through.
Heat 2 tbsp of oil in a large skillet over medium high heat.
Add mushrooms and garlic and sauté until browned and fragrant.
Remove bread from the oven and immediately place brie on top.
Split the mushrooms amongst the two slices of bread.
Sprinkle with basil.
Top with arugula.
Serve with a piping hot bowl of your favorite soup.