MUSHROOM STUFFED BRIE EN CROUTE
Source of Recipe
loulou
List of Ingredients
1 small onion
1/2 pounds mushrooms
2 tablespoons unsalted butter
1 tablespoon dry sherry
1/2 teaspoon freshly grated nutmeg
17 1/4 ounce package frozen puff pastry thawed
chilled 14 to 17 ounce wheel of Brie
l large egg
Accompaniment - French bread slices or crackers
Recipe
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9 or 10 inch heavy skillet cook onion in butter until softened. Add mushrooms, sherry, nutmeg, salt and pepper to taste and saute over moderately high heat, stirring until liquid mushrooms give off is evaporated. Cool 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 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 trip excess to leave 1 inch border of pastry on top of Brie. In 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 top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg careful not to let egg drip over edge of mushroom. With back of knife gently score side of pastry with vertical marks becing careful not to cut through dough. Chill uncovered 30 minutes. Brie may be made up to this point 1 day ahead and chilled loosely covered.
Preheat oven to 425.
Bake in middle of oven until pastry is puffed and golden about 20 minutes. Let stand in pan on wire rack 15 minutes and transfer with spatula to serving plate.
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