Mushroom-stuffed Brie en Croute
This takes a bit of work, but it looks beautiful and takes so good. Using a strong flavored mushroom &/or wine adds
to the taste.
This recipe courtesy of Gourmet magazine, November 1998.
Ingredients
1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry, Marsala, or Wine of Choice
1/4 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers
Preheat oven to 425 degrees.
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in
butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste
and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square,
transfer to a shallow baking pan
Horizontally halve Brie.. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on
top. Cover mushroom mixture with remaining half of Brie, cut side down.
Center Brie in middle of pastry then gently gather the pastry up to form a type of “package” with the Brie inside.
Squeeze the area between the Brie and the “leaves of the package” then pull down the pastry leaves.
Beat the egg in a small bowl and brush all over your pastry.
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15
minutes and transfer with a spatula to a serving plate.
Serve Brie with bread or crackers.
Serves 8 to 10 as an hors d'oeuvre.