Baked Brie With Mushrooms Recipes

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

BAKED BRIE WITH MUSHROOMS AND ALMONDS

Steps:

• Preheat oven to 350°F (175°C).
• Melt the butter in a medium saucepan over medium heat.
• Mix in garlic and almonds, heating until almonds are lightly browned.
• Stir in mushrooms and cook until tender, about 5 minutes.
• Cover with brandy and sprinkle with tarragon.
• Place Brie in a small baking dish.
• Pour the mushroom and brandy mixture over Brie.
• Bake in the preheated oven 20 minutes, or until bubbly.

BAKED BRIE WITH MUSHROOMS AND THYME

Steps:

• Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
• Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
• Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

BAKED BRIE WITH MUSHROOMS AND THYME

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add wine and boil until almost dry. Stir in thyme. Season to taste with salt and pepper. Cool.
• Using sharp knife, cut top rind from Brie; discard. Place Brie in oven-proof dish. Mound mushroom mixture atop Brie.
• DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 350°F Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Serve hot with baguette slices.