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.