Best 7 Savory Mushroom Brie En Croûte Recipes

JAMIE'S BAKED BRIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
• Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

MUSHROOM-STUFFED BAKED BRIE

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.

SAVORY MUSHROOM BRIE EN CROûTE

Steps:

• 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.

MUSHROOM-STUFFED BRIE EN CROûTE

Steps:

• Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
• Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425°F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.

SAVORY BRIE-EN-CROUTE RECIPE - (4.5/5)

Steps:

• Remove pie crust from refrigerator; let sit at room temperature for at least 20 minutes before removing from wrapper. In a small bowl, mix together walnuts, 1 1/2 tablespoon butter, rosemary and cayenne; set aside. Unfold pastry dough on a greased baking sheet; spoon walnut mixture in center of crust and spread into a 5-inch circle. Place Brie in center of pastry on top of walnut mixture. Fold dough over Brie, starting at two opposite sides, bring to center and pinch to seal. Then, fold in remaining pastry ends, crimping as necessary, to center and press to seal pastry ends. Invert Brie on baking sheet and brush top with remaining melted butter. Bake at 400°F for 20 to 25 minutes or until pastry is browned. Cool to room temperature before serving. Serve with toasted slices of baguette or fruit chutney.

MUSHROOM STUFFED BRIE EN CROUTE

Steps:

• In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
• Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
• Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
• Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
• Horizontally halve Brie.
• Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
• Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
• Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
• In a small bowl, lightly beat egg and brush onto border.
• Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
• Brush the top of pastry with some egg and arrange pastry mushroom on it.
• Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
• With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
• Chill Brie, uncovered, 30 minutes.
• Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425 degrees F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with French baguettes or crackers.

SAVORY BRIE-EN-CROUTE

Steps:

• Preheat oven to 400°F
• In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside.
• Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough.
• Spread into a 5" circle.
• Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal.
• Fold in remaining pastry ends to the center, crimping as necessary, and press to seal.
• Invert brie onto a baking sheet and brush the top with the remaining melted butter.
• Bake for 20 to 25 minutes, or until the pastry is browned.
• Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.