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This baked wheel of brie stuffed with mushrooms and goat cheese is always a crowd pleaser. Especially good with Sparkling wine or a nice, crisp Sauvignon Blanc.
INGREDIENTS:
2.2 lb. wheel of Brie
1 pkg. (17.5 oz.) puff pastry, both sheets thawed
1 egg, lightly beaten
For the Mushroom/Goat Cheese Filling:
8 oz. sliced mushrooms
2 teaspoons fresh thyme
2 Tablespoons dry Vermouth
6 oz. goat cheese, crumbled
freshly ground nutmeg
Accompaniments: fruit, crackers, bread
PREPARATION:
Prepare the filling:
1. Spray a nonstick skillet with cooking spray and heat over medium heat.
Add mushrooms and thyme. Saute for 2 minutes.
2. Add the vermouth and simmer for 4-6 minutes until the liquid has evaporated and the mushrooms are tender. Set aside to cool.
To assemble the Brie:
3. Keep the rind on the cheese and slice in half horizontally.
4. Spread the mushrooms over the bottom half and sprinkle with the goat cheese. Add a few grinds of nutmeg, replace top and press down gently.
5. On a lightly floured surface, roll out the puff pastry and cut into 2 12-inch circles.
6. Place the Brie on one circle and , pleating as necessary, pull the pastry up and over the side. It will not cover the top of the cheese. Gently invert the Brie onto the other circle and again, pleat and pull the pastry up over the wheel. Wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 400ºF. Line a rimmed baking pan with parchment paper.
7. Remove plastic wrap and place the cheese, seam side down on a the baking tray. Brush with the egg and bake for 25-30 minutes or until golden.
To serve:
Allow the cheese to rest 20 minutes before serving. Place on a serving tray with fruit and bread as accompaniments.
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