Duxelles (mushroom paste), Brie de Meaux and crusty bread

Ingredients

Preparation

Soak the dried mushrooms in hot water for 20 minutes.
Cut the onion into thin strips and cook in a pan with the butter over a medium heat until caramelised.
Drain the mushrooms and chop.
Add the chopped fresh mushrooms to the onion and chopped dried mushrooms. Cook over a high heat for a couple of minutes.
Season with salt and blend.
Roll out the slice of bread with a rolling pin. Cut into 4 long pieces and toast in the oven at 170ºC until crispy (about 15 minutes).
Cut the cheese into thin slices, and each slice in half lengthways.

Assembly
Using a piping bag, pipe out the duxelles onto the toast and place the cheese on top.

Wine

Clos Lentiscus Perill Noir 2010 - Penedès DO