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Preheat oven to 375 degrees F. Prepare two baking sheets by lining each with parchment paper.
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In a large 12” skillet heat the olive oil over medium heat. Add shallots and cook, stirring occasionally until softened and translucent, about 2 - 3 minutes.
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Increase heat to medium-high, add butter and stir to melt. Add crimini and shiitaki mushrooms (reserve oyster mushrooms) and sauté while stirring occasionally until lightly golden brown, about 3 - 4 minutes.
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Add oyster mushrooms and thyme, stir to combine, and sauté for 3 - 4 more minutes or until the mushroom medley is deep brown and caramelized.
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Make a well in the centre of the pan and add the balsamic vinegar. Let it sizzle for a couple of seconds then stir to combine with the mushrooms. Cook for about 30 seconds until all the vinegar has evaporated and no liquid remains.
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Stir in roasted red peppers and season the mushroom medley with kosher salt and black pepper.
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Arrange the mini naan on the prepared baking sheets. Top each naan with a piece of brie cheese and top with one scant tablespoon mushroom medley.
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Bake for 8 - 10 minutes or until the brie cheese melts and the bottoms of the naan are lightly browned.
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Leave on the baking sheet, randomly drizzle with balsamic glaze, garnish each one with a few enoki mushroom stems and thyme sprigs. Transfer to a platter and serve warm.