savory mushroom brie en croûte

How To Make savory mushroom brie en croûte

• 
  Step 1
  Heat skillet. Add olive oil and butter.
• 
  Step 2
  Add onion and saute until transparent.
• 
  Step 3
  Add garlic and mix well. Continue cooking for a couple of minutes.
• 
  Step 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.
• 
  Step 5
  Add seasonings, more or less according to your taste, and continue until the mixture is softened and the mushrooms are browned.
• 
  Step 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.
• 
  Step 7
  Remove from heat and cool.
• 
  Step 8
  Defrost puff pastry just until you can unfold it easily.
• 
  Step 9
  Slice a baguette of sourdough bread into thin slices. Preheat oven to 400 degrees.
• 
  Step 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.
• 
  Step 11
  Slice the Brie in half horizontally.
• 
  Step 12
  Lay half (cut side up) the brie on the pastry.
• 
  Step 13
  Place cooled mushroom mixture on top. Place 2nd half, cut side down, of the brie on top.
• 
  Step 14
  Cover with pastry, starting with opposite corners and wrap.
• 
  Step 15
  Make like a bundle by twisting pieces of pastry or turn it over and decorate the top with pieces of pastry.
• 
  Step 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.
• 
  Step 17
  Bake at 400 for 30 minutes or until the pastry is browned and the cheese is soft.
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