Perfection

If I could choose my last meal, it would be this.

Melted Brie on a baguette with sautéed mushrooms.

I made it once for a friend back in college, she hated it. Turns out, she doesn't like brie.

But I do. J'ai adore brie. I think thats right.

I didn't take pictures of how I made it. I was too into the thought of eating it. But I will tell you how to.

Ingredients:

baguette, sliced down the middle and into sections

2 wedges of brie

       For this I actually prefer the firmer (commonly cheaper) brie, I like to eat the softer oozy brie on crackers.

1 lb. mushrooms, sliced

1 T. butter

2 T. olive oil

1/2 C red wine, the one you are planning on drinking with dinner that night

1. Warm butter and olive oil in large sauté pan. Throw in the mushrooms and cook.

2. While the mushrooms are going, lightly toast the bread.

3. Cut brie in to 1/4 thick slices, leaving the rind on. Place on toasted bread. Do not leave one inch of bread uncovered.

4. Check your mushrooms, add salt and pepper to taste. Add red wine. Cook on med. low to let wine cook away.

5. Place bread and cheese under the broiler until nice and melted.

6. Take out of oven and top with mushrooms. 

7. Serve immediately.  With asparagus if you would like.

Do you see the melting goodness falling off the bread?

OMG, my mouth is watering right now.

I make this once in a blue moon. Probably less than that because it is so rich.

This is it, THIS is my FAVORITE recipe.