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savory mushroom brie en croûte

(2 ratings)
Blue Ribbon Recipe by
Arlene Jacobson
Grand Terrace, CA

My husband and I love to entertain. I love Brie, and he loves mushrooms. I tried to create a new recipe that includes both to share with our friends. Everyone loves this recipe, so I wanted to share it.

Blue Ribbon Recipe

This mushroom brie en croute is an impressive appetizer. It has a delicious mixture of sauteed mushrooms and caramelized onions sandwiched between sliced Brie and baked inside flaky puff pastry. Savory and rich, spread the melted Brie on slices of toasted baguette.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For savory mushroom brie en croûte

  • 8 oz
    fresh sliced mushrooms
  • 1/2 lg
    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 lg
    egg, beaten (use for egg wash)
  • Swanson's chicken broth
  • 1
    sourdough baguette bread
  • 8 oz
    Brie cheese
  • 1
    puff pastry sheet, thawed

How To Make savory mushroom brie en croûte

  • Heat skillet. Add olive oil and butter.
    1
    Heat skillet. Add olive oil and butter.
  • Add onion and saute.
    2
    Add onion and saute until transparent.
  • Add garlic and mix.
    3
    Add garlic and mix well. Continue cooking for a couple of minutes.
  • Add the mushrooms.
    4
    Add the mushrooms making sure not to crowd the pan while sauteing. Stir frequently so they cook evenly. Add more butter if the mixture is too dry.
  • Add seasonings.
    5
    Add seasonings, more or less according to your taste, and continue until the mixture is softened and the mushrooms are browned.
  • Add chicken broth to cover the mixture.
    6
    Add just enough of Swanson's chicken broth to cover the mixture. Continue until the liquid is reduced and the mixture is thickened and done.
  • Remove from heat and cool.
    7
    Remove from heat and cool.
  • Defrost puff pastry just until you can unfold it easily.
    8
    Defrost puff pastry just until you can unfold it easily.
  • Slice a baguette of sourdough bread into thin slices.
    9
    Slice a baguette of sourdough bread into thin slices. Preheat oven to 400 degrees.
  • Roll the pastry out, just enough for the Brie to fit in the center and pastry to wrap over it.
    10
    Sprinkle just enough flour on a work surface so the pastry doesn't stick. Roll pastry out, just enough for the Brie to fit in the center and pastry to wrap over it.
  • Slice the Brie in half horizontally.
    11
    Slice the Brie in half horizontally.
  • Lay half (cut side up) the brie on the pastry.
    12
    Lay half (cut side up) the brie on the pastry.
  • Place cooled mushroom mixture on top. Place 2nd half, cut side down, of the brie on top.
    13
    Place cooled mushroom mixture on top. Place 2nd half, cut side down, of the brie on top.
  • Cover with pastry, starting with opposite corners and wrap.
    14
    Cover with pastry, starting with opposite corners and wrap.
  • Decorate the top with pieces of pastry.
    15
    Make like a bundle by twisting pieces of pastry or turn it over and decorate the top with pieces of pastry.
  • Brush with an egg wash.
    16
    Brush top and sides with egg wash. Place on an ungreased cookie sheet lined with parchment paper. Refrigerate 30 minutes before baking to prevent cheese from melting too much; it will still be soft and spreadable.
  • Baking the Brie.
    17
    Bake at 400 for 30 minutes or until the pastry is browned and the cheese is soft.

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