Brie And Merlot Mushrooms Bites Recipes

FRENCH BRIE AND HAM BAGUETTE

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

BRIE MUSHROOM PASTRIES

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

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.