Mushroom-Stuffed Brie en Croute
Source of Recipe
Michele
List of Ingredients
1 small onion, minced to 1/2 cup
2 tablespoons unsalted butter
1/2 pound mushrooms, finely chopped
1 tablespoon dry sherry
1/2 teaspoon freshly grated nutmeg
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed according to
package directions
1 (14 to 17-ounce) chilled Brie wheel
1 large egg
Recipe
Accompaniment: French bread slices or crackers
In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat,
stirring, until softened. Add mushrooms, sherry, nutmeg, and salt and
pepper, to taste, and saute over moderately high heat, stirring, until the
liquid that the mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch
square and, using Brie as a guide, cut out 1 round the size of the Brie.
Cut out a mushroom shape from scraps for decoration.
Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch
square and transfer to a shallow baking pan. Center the bottom half of
Brie, cut side up, on pastry square and spread mushroom mixture on top.
Cover mushroom mixture with remaining half of Brie, cut side down. Without
stretching pastry, wrap it snugly up over Brie and trim excess to leave a
1-inch border of pastry on top of Brie.
In a small bowl, lightly beat egg and brush onto border. Top Brie with
pastry round, pressing edges of dough together gently but firmly to seal.
Brush the top of pastry with some egg and arrange pastry mushroom on it.
Lightly brush mushroom with some egg, being careful not to let egg drip
over edge of mushroom (which would prevent it from rising). With back of a
sharp small knife, gently score side of pastry with vertical marks, being
careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie
may be made up to this point 1 day ahead and chilled, loosely covered.
Preheat oven to 425 degrees F.
Bake Brie in middle of oven until pastry is puffed and golden, about 20
minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a
spatula to a serving plate.
Serve Brie with bread or crackers.
Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Medium
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