Ingredients: 25 g butter 1 tbsp olive oil 150 g sliced chestnut mushrooms 100 g halved button mushrooms 2 cloves chopped garlic 125 g pack of oyster mushrooms The leaves from 3 sprigs of fresh thyme 2 tbsp creme fraiche Seasoning 200 g pack of Brie Watercress salad Directions:Melt butter and olive oil in a large frying pan. Add sliced chestnut mushrooms and halved button mushrooms and fry over a high heat until browned. Add chopped garlic, pack of oyster mushrooms and the leaves of fresh thyme and cook for 2 minutes. Add creme fraiche and seasoning and heat until just melted. Dice Brie, add to mushrooms then spoon into 4 warmed crepes, garnish with extra thyme and serve with a watercress salad. |