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Say Cheese! Baked Brie With Mushrooms

One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms,

.

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to try it. Because it can be made in advance and is vegetarian, it's the perfect crowd-pleasing appetizer. Oh and not to mention: it's wildly delicious!

Baked Brie With Mushrooms

Baked Brie With Mushrooms

Baked Brie With Mushrooms

Ingredients

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Directions

  1. Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
  2. Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
  3. Add shallot and stir until soft, about 1 minute.
  4. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
  5. Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
  6. Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Serves 6-8.


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Join The Conversation
fashionplate525 fashionplate525 6 years
Yum, sounds and looks delish!
aimeeb aimeeb 6 years
On the fence...
Smacks83 Smacks83 6 years
Pbgirl, that sounds like a great way to do it!
jhig jhig 6 years
Mmmm ... looks good!
pbgirl pbgirl 6 years
My boyfriends mother makes a recipe just like this but she pours the mixture inside a round sourdough loaf that has been cross cut so you pull out a hunk of bread with the brie and mushrooms all over it. YUM! So not good for the waistline though!
LittleMissVain LittleMissVain 6 years
I love brie and camambert.. Baked brie.. not so much.
PartySister PartySister 6 years
This looks amazing! I want some brie now.
CaterpillarGirl CaterpillarGirl 6 years
I would have presented it in a prettier manner!
CoconutPie CoconutPie 6 years
It looks so good!! :drool:
Smacks83 Smacks83 6 years
I love brie!
chiefdishwasher chiefdishwasher 6 years
I am not a huge fan of mushrooms but this actually looks pretty good.
Food Food 6 years
This was ridiculously good! I had to run away so I wouldn't eat the whole appetizer.
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