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Port-Cooked Mushroom Bruschetta with Brie


6-8 slices bread of choice (see note above)
150g (5.2 ounces) goat's brie (see note above, or cashew cheese for a vegan, dairy-free version)
70g (2 flat) Swiss brown mushrooms
70g (6 small) button mushrooms
70g (2.5 ounces) enoki mushrooms, woody ends trimmed
2 tablespoons freshly chopped herbs (I used parsley, oregano and thyme)
3 tablespoons olive oil, extra to drizzle
1 tablespoon port, optional
freshly ground black pepper, to taste



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