Best 6 Brie Mushroom And Rosemary Pastries Recipes
Indulge in a delightful culinary journey with our Brie, Mushroom, and Rosemary Pastries recipe. These pastries, also known as Galettes, are a perfect blend of savory and aromatic flavors. The flaky pastry crust encases a delectable filling of creamy Brie cheese, earthy mushrooms, aromatic rosemary, and a hint of garlic. Each bite offers a satisfying crunch followed by a burst of rich, savory flavors.
In addition to the classic Brie, Mushroom, and Rosemary Pastries, we also offer variations to cater to different tastes and preferences. The Spinach and Feta Pastries are a vegetarian delight, filled with fresh spinach, tangy feta cheese, and a hint of lemon zest. For those who enjoy a spicy kick, the Chorizo and Manchego Pastries combine the smokiness of chorizo with the nutty flavor of Manchego cheese, creating a delightful symphony of flavors.
And for a sweet treat, our Apple and Cinnamon Pastries are a perfect ending to your meal. These pastries feature a flaky crust filled with tender apples, warm cinnamon, and a sprinkle of sugar, creating a delightful balance of flavors.
Whether you're looking for a savory appetizer, a light lunch, or a delectable dessert, our Brie, Mushroom, and Rosemary Pastries, along with the variations provided, offer something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure together!
BRIE MUSHROOM PASTRIES
You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 148 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
BAKED BRIE WITH MUSHROOMS
My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. -Melody Ansell, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.
Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
DIVINE BRIE, MUSHROOM AND ROSEMARY BRUSCHETTA
The flavour combination of Brie, mushrooms and rosemary is amazing. This dish is a wonderful appetizer for a dinner party, or just served by itself as a little something. It is from 'Canada's Wine Country Cookbook' and pairs really well with a Dry Riesling (white wine)
Provided by Deantini
Categories Lunch/Snacks
Time 35m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Add garlic to olive oil, mix well.
- Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
- Lay brie slices over toast.
- Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
- Grill bruschetta slices until brie is soft and begins to run.
- Place toast on plates and smother with mushrooms.
- Serve immediately.
Nutrition Facts : Calories 766.6, Fat 57.6, SaturatedFat 22.6, Cholesterol 100.5, Sodium 917, Carbohydrate 37.7, Fiber 1.9, Sugar 2.5, Protein 26.1
BRIE, MUSHROOM AND ROSEMARY PASTRIES
Steps:
- Brush dough sheets with 3 tbsp melted butter Use two sheets for each wrap: - in the centre of two sheets of filo place 1/4 of the sliced brie - to each pair of sheets ad 1/4 of the mushroom sauce which is made by sauting the slice mushrooms in butter with the wine, salt and pepper to taste, and rosemary - wrap the filo around the filling by taking each side and folding it over the mixture (do not roll like cigarette more like a napkin around bread in a basket) - bake in a preheated oven at 400 F for 15 minutes or until pastry is golden
MUSHROOM-STUFFED BAKED BRIE
My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. -Arlene Jacobson, Grand Terrace, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.
Nutrition Facts :
Tips:
- When selecting brie cheese, choose one that is ripe but not too soft. A ripe brie will have a slightly runny center and a bloomy rind.
- If you don't have puff pastry on hand, you can use phyllo dough instead. Just be sure to brush the phyllo dough with melted butter before baking.
- To make the pastries ahead of time, assemble them and then freeze them. When you're ready to bake them, simply thaw them in the refrigerator overnight and then bake them according to the recipe instructions.
- Serve the pastries warm with your favorite dipping sauce. Some good options include honey mustard, balsamic vinegar, or cranberry sauce.
Conclusion:
Brie, mushroom, and rosemary pastries are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be served as a light lunch or dinner. With their creamy brie, savory mushrooms, and fragrant rosemary, these pastries are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy appetizer, give these brie, mushroom, and rosemary pastries a try. You won't be disappointed!
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