2tablespoonsextra-virgin olive oilplus more as necessary
10ouncesmixed wild mushroomssuch as shiitake, oyster, and chanterelle, roughly chopped
1leekwhite and light green parts only, halved lengthwise and cut crosswise into ¼-inch-thick slices
3clovesgarlicminced
3thyme sprigsstems removed and leaves roughly chopped
Flaky sea saltto taste
Freshly ground black pepperto taste
¼large24- to 28-inch baguette, cut on the diagonal into ½-inch-thick slices
8ouncesbriecut into ¼-inch slices, halved crosswise if long
Instructions
Heat oil in a heavy-bottom skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden, about 8 minutes. Transfer to a plate. Add leek, garlic, and thyme to skillet, adding a little more oil if pan is dry. Cook, stirring occasionally, until leeks have browned around the edges and garlic has softened, 3 to 4 minutes. Return mushrooms to pan and heat until warmed through. Season with salt and pepper.
Heat broiler. Place baguette slices on a rimmed baking sheet and broil, turning once, until golden, 15 to 30 seconds. Evenly divide mushroom mixture among baguette slices, then top with brie. Broil until cheese has just begun to melt, 30 to 60 seconds. Serve immediately.
Notes
If the brie is longer than the baguette slices, trim to fit.