Mushroom Brie En Croute

If you like mushrooms and are crazy about Brie, as I am, you will love this appetizer! I made this over two days for my Canasta group. On Wednesday, our weekly game day, it was super easy to put together and bake. Baked Brie En Croute was a staple at my family’s holiday table, but I have never made it savory. I would usually stuff the Brie with cranberry sauce or pears cooked down in red wine, but this savory twist was really delicious!

Start by gathering your ingredients: mushrooms, fresh rosemary, fresh thyme, chicken stock, seasonings-Mrs. Dash and Lawry’s seasoning salt, garlic and shallot.

Slice the mushrooms. I used 1/2 cup shitakes and 1/2 cup white buttons. Dice one small shallot and 1 Tbsp. minced garlic. Heat a heavy bottomed skillet and add 2 Tbsp. butter and 1 Tbsp. olive oil.

When hot and bubbling add the shallot and cook until translucent. Do not brown. You can also use onion or leek. Next, add the garlic and cook for a couple minutes more.

Add the mushrooms and stir thoroughly to make sure the mushrooms are completely coated in butter and oil. Add a little more butter if they look dry. Mushrooms are like sponges and soak up whatever they are cooking in. Add 1/2 tsp. Lawry’s seasoning salt, 1/2 tsp. Mrs. Dash original seasoning, 1 Tbsp. chopped rosemary and 1 Tbsp. chopped thyme. Continue cooking until mushrooms are softened.

Add just enough chicken broth to cover the mixture. Continue simmering until the liquid is reduced and the mixture is thickened. Taste for seasoning and adjust as necessary.

Remove from the heat and cool. This is what I prepared the day in advance. Cover. Refrigerate until ready to put it all together. If not already thawed, place the frozen puff pastry in the fridge to thaw overnight.

The next day…Preheat oven to 400 degrees. Lightly flour work surface so puff pastry does not stick as you roll it out. Roll out just enough so the Brie fits in the center with enough pastry to completely seal the cheese and mushrooms.

Slice the Brie in half horizontally. Lay half of the Brie, cut side up on the puff pastry.

Place the mushroom mixture on top of the Brie. Place the second half of the Brie, cut side down, on top. Cover with the pastry starting with the opposite corners and wrap around the Brie.

Make sure the pastry is tightly sealed, otherwise the Brie will seep out while baking. Mine did seep a little, but every bit of cheese got scraped up and eaten!

Place the wrapped Brie on a cookie sheet lined with parchment paper. Decorate the top if you like with a little leaf design and brush the top and sides with egg wash. I had a few scraps of puff pastry left so rolled them together, topped with butter, cinnamon and sugar and rolled into a little bite for my husband to enjoy. It does not have to be perfectly pretty as two bites later it is gone.

I have a difficult time throwing out any food.

Refrigerate for 30 minutes before baking to prevent the cheese from melting too much.

Bake at 400 degrees for 30 minutes or until the pastry is nicely browned. I served with some quick pickled red onion, various crackers and calamata olives.

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Mushroom Brie En Croute

Rich, creamy, savory and delicious.

Ingredients

• 1 8 oz. Round of Brie cheese
• 1/2 cup White button mushrooms, sliced
• 1/2 cup Shitake mushrooms, sliced
• 1 small Shallot, finely diced
• 1 Tbsp. Garlic, minced
• 1 Tbsp. Fresh rosemary, finely chopped
• 1 Tbsp. Fresh thyme, finely chopped
• 1/2 tsp. Lawry's seasoning salt
• 1/2 tsp. Mrs. Dash original seasoning
• 1/2 cup Chicken stock, preferably homemade
• 1 lge. Egg, beaten for egg wash
• 1 Puff pastry sheet, thawed
• 2 Tbsp. Butter
• 1 Tbsp. Extra virgin olive oil

Instructions

• Heat a heavy bottomed skillet. Add 2 Tbsp. butter and 1 Tbsp. olive oil. Heat until bubbling.
• Add the shallot and saute until transparent. Do not brown.
• Add garlic. Mix well and continue cooking for a couple of minutes.
• Add the mushrooms and mix thoroughly so they are completely coated in the butter and olive oil. Add a little more butter if they look too dry.
• Add herbs and seasoning and simmer until the mushrooms are softened. Taste and adjust with more seasoning if necessary.
• Add just enough chicken broth to cover the mixture. Continue simmering until the liquid is reduced and the mixture is thickened.
• Remove from the heat and cool.
• Preheat oven to 400 degrees.
• Lightly flour a work surface and roll out thawed puff pastry just enough to cover the Brie completely.
• Slice the Brie in half horizontally. Lay half of the Brie, cut side up, on top of the pastry.
• Place the cooled mushroom mixture on top. Place the second half of Brie, cut side down on top.
• Cover the Brie with pastry starting with opposite corners. Decorate the top with a little leaf design. Place the wrapped Brie on a baking sheet lined with parchment paper. Brush top and sides with egg wash.
• Refrigerate at least 30 minutes before baking to prevent the cheese from melting too much.
• Bake at 400 degrees for 30 minutes or until the pastry is nicely browned.