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1
Place 2 tablespoons of the olive oil in a medium saucepan over medium heat.
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2
When the oil starts to shimmer, add leeks and thyme.
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3
Cook until leeks are soft, about 5 minutes.
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4
Add 2 tablespoons of the wine and cook until it evaporates.
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5
Add 2 tablespoons of the butter and the vegetable broth, and season well with salt and freshly ground black pepper.
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6
Bring to a simmer and cook, stirring occasionally, about 20 minutes.
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7
Using a slotted spoon, remove leeks to a plate and set aside.
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8
Use a small biscuit cutter (about 1 1/2 inches in diameter) or a shot glass to cut out bread circles.
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9
Cut as many rounds as possible from each slice (you need 24 total).
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10
Alternatively, you can cut the bread into 1-1/2-inch squares.
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11
Place a large frying pan over medium-high heat, add remaining olive oil and 3 tablespoons of the butter, and heat until foaming.
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12
Add mushrooms and sage, and stir to coat.
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13
Cook, stirring occasionally, about 5 minutes.
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14
Add remaining wine and cook until it evaporates.
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15
When mushrooms develop a crisp texture, about 5 minutes more, remove to a plate and set aside.
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16
In a small saucepan, melt remaining butter and set aside.
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17
Heat a medium nonstick frying pan over medium heat.
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18
Assemble a sandwich by putting a few pieces of Camembert and a teaspoon of mushroom mixture between two bread rounds.
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19
Close and brush melted butter on the outside of the sandwich.
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20
Repeat to make 12 sandwiches.
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21
Place sandwiches in the pan and cook until golden brown, about 1 minute per side.
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22
Remove to a plate.
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23
Garnish with a teaspoon of cooked leeks on top of each sandwich.
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24
Pierce with a bamboo pick or toothpick and serve.
