SAVORY MUSHROOM BRIE EN CROûTE
My husband and I love to entertain. I love brie, he loves mushrooms so I was trying to create a new recipe including both to share with our friends. Everyone loves this recipe so I wanted to share it.
Provided by Arlene Jacobson
Categories Cheese Appetizers
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Defrost puff pastry just until you are able unfold easily. Sprinkle just enough flour on work surface so pastry doesn't stick Preheat oven to 400 degrees Slice baguette of sourdough bread into thin slices.
- 2. Heat skillet, add olive oil and butter. Add onion, and saute until transparent. Add garlic, mix well. Continue cooking couple minutes. Add the mushrooms making sure not to crowd pan while sauteing. Stir frequently so they cook evenly, add more butter if mixture is too dry. Add seasonings, more or less according to your taste, and continue till mixture is softened and mushrooms are browned. Add just enough of Swanson's chicken broth to cover mixture. Continue until liquid is reduced and mixture is thickened and done. Remove from heat and cool.
- 3. Roll pastry out, just enough for brie to fit in center and pastry to wrap over it Slice brie in half horizontally. Lay half (cut side up) the brie on pastry, place cooled mushroom mixture on top. Place 2nd half(cut side down) brie on top. Cover with pastry, starting with opposite corners and wrap. Make like a bundle by twisting pieces of pastry; or turn over and decorate top with pieces of pastry. Brush top and sides with egg wash. Place on ungreased cookie sheet lined with parchment paper. Refrigerate 30 minutes before baking to prevent cheese melting too much; it will still be soft and spreadable. Bake @ 400 for 30 minutes, or until pastry is browned and cheese is soft.
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Aaskaseanna Santiful
[email protected]This recipe is a waste of time and money.
PINIGRIT TV
[email protected]I would not recommend this recipe to anyone.
Samuel Oj
[email protected]This recipe is not for beginners. It's very easy to mess up.
Debbie Clayton
[email protected]I followed the recipe exactly, but my brie en croute didn't turn out right. I'm not sure what went wrong.
Ali Writes
[email protected]I was disappointed with this recipe. The brie was too runny and the pastry was too doughy.
Ramzan Rajput
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The finished product was amazing.
Candace Smith
[email protected]I made this for my husband's birthday and he loved it. He said it was the best thing I've ever made.
Sonia Arshad
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
MD Joynal Abedin
[email protected]The brie en croute was a hit at my party! Everyone loved it.
sreerakes rakes
[email protected]This was a great recipe for a special occasion dinner. It was easy to make and looked very impressive.
Jill Mooibroek
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The brie and pastry were so good that I didn't even mind the mushrooms.
Victoria Guerra
[email protected]This recipe was absolutely delicious! The brie was perfectly melted and gooey, and the mushrooms were savory and flavorful. The pastry was flaky and buttery. I will definitely be making this again.