Mushroom-Stuffed Brie en Croute

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Mushroom-Stuffed Brie en Croute

Recipe courtesy Gourmet Magazine

 

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

 

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

 

 

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

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