Name: Open-Face Mushroom-Brie Sandwiches
Ingredients: 2 tb Olive oil; 1 1/2 c Trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel and cultivated; 1 ts Minced garlic; 1/2 c Finely diced onion; 1 tb Red wine vinegar; 1 tb Water; Salt and pepper; as desired; 2 tb Finely chopped parsley; 4 sl Country bread; 4 sl Brie cheese

Patience has various objects. Towards God it is resigned, and says, “I will bear the indignation of the Lord.” Towards Christian people, who justly reprove us, it is meek, and says, “Let the righteous smite me!” Towards wicked and unreasonable people, who love to see others afflicted, it says, “Rejoice not against me, O my enemy.” Towards the trials under which we are called to suffer, it is not uneasy and rebellious, but rather gives them a kind reception.

William Plumer

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	4	Servings

INGREDIENTS

2	tb	Olive oil
1 1/2	c	Trimmed assorted mushrooms such as shiitake, oyster, chanterelle, morel and cultivated
1	ts	Minced garlic
1/2	c	Finely diced onion
1	tb	Red wine vinegar
1	tb	Water
		Salt and pepper; as desired
2	tb	Finely chopped parsley
4	sl	Country bread
4	sl	Brie cheese

INSTRUCTIONS

HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar,
water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook
until mushrooms are tender, another 5 minutes. Remove from the heat,
transfer the mushrooms to a bowl and add the parsley. Toast or grill the
bread. Preheat a broiler. Place the bread on a baking sheet and top with
mushrooms. Lay a piece of cheese on top and place under the broiler until
melted. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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