Post by wilderness on Nov 25, 2018 10:52:48 GMT -5
Savory Mushroom Brie En Croûte-wilderness
Serves: 6
Ingredients
8 oz baby brie
1 puff pastry sheet, thawed
8 oz fresh sliced mushrooms
1/2 large yellow onion, diced fine
1 Tbsp minced garlic
2 Tbsp butter, unsalted
1 Tbsp olive oil, extra virgin
2 tsp thyme leaves, chopped fine
2 tsp rosemary sprigs, chopped fine
1/2 tsp garlic pepper
1/2 tsp lawry's seasoning salt
1/2 tsp mrs dash original seasoning
1 egg, beaten (use for egg wash)
1 sourdough baguette bread
swanson's chicken broth
Directions
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.
Serves: 6
Ingredients
8 oz baby brie
1 puff pastry sheet, thawed
8 oz fresh sliced mushrooms
1/2 large yellow onion, diced fine
1 Tbsp minced garlic
2 Tbsp butter, unsalted
1 Tbsp olive oil, extra virgin
2 tsp thyme leaves, chopped fine
2 tsp rosemary sprigs, chopped fine
1/2 tsp garlic pepper
1/2 tsp lawry's seasoning salt
1/2 tsp mrs dash original seasoning
1 egg, beaten (use for egg wash)
1 sourdough baguette bread
swanson's chicken broth
Directions
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.
