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APPETIZER
DIPS AND SPREADS:
Brie in Puff Pastry Stuffed with
Wild Mushroom
and Maui Sweet Onion
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Brie in
Puff Pastry Stuffed with Wild Mushroom & Maui Sweet Onion
Filling |
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2 Tbs |
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unsalted
butter |
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1 Tbs |
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olive oil |
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1 tsp |
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minced
garlic |
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1 medium |
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sweet
onion (Maui preferred), sliced thin |
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8 oz |
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shiitake
mushrooms, de-stemmed and sliced thin |
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1 oz |
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porcini
mushrooms, soaked and minced |
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8 oz |
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white
mushrooms, sliced thin, stems ok |
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¼ cup |
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sherry |
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salt and
pepper to taste |
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1 wheel |
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of brie |
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1
package |
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puff
pastry (2 sheets), thawed |
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1 |
Heat skillet to medium-low. Add
butter, olive oil, garlic and onions. Saute until
onions are softened. Add mushrooms and sherry.
Season with salt and pepper. Cook until liquid
is incorporated. Let cool. |
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2 |
Slice brie right down the middle
to make 2 rounds. Spread mushroom mixture on one
of the rounds. Place
the other round on top of the mushrooms. |
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3 |
Lightly roll out
puff pastry. Place stuffed brie on 1 sheet of
the pastry. Fold pastry around brie. Place
partially wrapped brie onto second puff pastry
sheet, unwrapped side down on the new sheet of
pastry. Cover completely. Mark sides of wrapped
brie with vertical fork lines. Bake right away,
or chill or freeze until ready to serve. |
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4 |
When ready to cook, bring
brie to room temperature. Bake in preheated 450
oven for 10 minutes on a lightly greased baking
sheet. Turn down to 400 until golden brown.
Watch closely... if overcooked, the brie will
leak. |
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5 |
Remove from oven
and let cool 15-30 minutes before serving. Serve
with baguette slices. |
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http://recipesandentertaining.com/Condiments, Etc
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Servings: 12 |
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