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
- 1⁄2 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
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1⁄4 cup heavy cream
- 1⁄4 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-by-10-inch sheet out to 12 by 12 inches. 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 inches 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 350°F. Bake until the puff pastry has puffed and is dark golden brown, about 25 minutes. Remove the oven and cool slightly. Serve warm.