Prep: 15 minutes
Cooking: 30 minutes
30ml (2 tablesp) olive oil
25g (1oz) butter
1 large onion, peeled and sliced
1 clove garlic, crushed
10ml (2 teasp) fresh thyme
1 red pepper & 1 yellow pepper, sliced
30ml (2 tablesp) plain flour
400g (14oz) can chopped tomatoes
300ml (½ pint) vegetable stock
150ml (¼ pint) red wine
500g (1lb 2oz) mixed mushrooms, halved or sliced
1 small baguette
50g (2oz) garlic butter
100g (4oz) brie
Heat the oil and butter together in a large pan. Add the onion and garlic and fry until golden brown.
Stir in the thyme. Add the peppers and cook for 5 minutes.
Stir in the flour and cook for 2 minutes.
Add the tomatoes, stock and wine, stirring all the time, then bring to the boil. Simmer gently until the sauce has thickened, about 10 minutes.
Add the mushrooms to the pan and cook for 5 minutes until tender. Season to taste.
Transfer to a covered heatproof dish.
Cut the baguette into 1cm/ ½” slices. Spread with garlic butter and top each piece with a slice of brie.
Place the baguette slices on top of the mushroom mixture and place under a hot grill for about 5 minutes until the cheese melts.