Ingredients:

• 7 ounces mixed oyster mushrooms
• 3 tablespoons butter
• 2 cloves garlic, crushed (or 6 garlic scapes, chopped)
• 1 tablespoon white wine (optional)
• 4 sprigs fresh thyme
• 6 slices of thick crusted bread, toasted
• 4 ounces good quality Brie cheese (like Delice De Bourgogne)

Directions:

1. Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 1-inch pieces. Heat a large nonstick pan over medium high heat, when nice and hot add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic scapes and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
2. Heat the broiler. Cut the Brie cheese into about 1/4-inch (5-6 mm) slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the broiler. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.