Brie en Croûte with Mushrooms
Most baked brie is full of sugar and nuts, but this version features savory mushrooms and herbs.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- ½ oz. dried porcini mushrooms
- 1 cup boiling water
- 2 tsp. olive oil
- 2 cups sliced cremini mushrooms
- 1 clove garlic, mashed
- 1 tsp. minced fresh thyme
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ cup heavy cream
- ¼ cup chopped parsley
- 1 sheet puff pastry, thawed
- 1 small Brie cheese round (8 oz.)
- 1 large egg, lightly beaten
- Place dried mushrooms in a small bowl and add boiling water. Steep for 15 minutes. Drain mushrooms and chop them coarsely. Set aside
- Heat oil in a medium skillet over medium heat and add cremini mushrooms. Sauté until mushrooms have released their liquid and the liquid has evaporated, about 5 minutes. Add the garlic, thyme, salt, pepper, and chopped porcini mushrooms. Sauté for 2 minutes to cook the garlic. Add the cream and cook until thick, about 5 minutes. Turn off the heat and stir in the parsley. Set aside.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Spread puff pastry sheet out on a lightly floured surface. Roll the 10" x 10" sheet out to 12" x 12". Place wheel of brie in middle of puff pastry. Mound the mushroom mixture on top of the brie.
- Bring one edge of the puff pastry up to the center, then work your way around the brie, bringing up the edges to form a pleated covering. Pinch the puff pastry together about 2" from the top. Place on prepared baking sheet.
- Brush the outside of the puff pastry with a thin coating of egg. Place the brie in the oven and turn the temperature down to 350ºF. Bake until the puff pastry has puffed and is dark golden brown, about 25 minutes. Remove the oven and cool slightly. Serve warm.