Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Sunday, November 20, 2011

Baked Brie with Mushrooms and Thyme

The McQuaid clan are all big fans of brie, especially when baked and in it's true ooey-gooey goodness state!  When I ran across this recipe I couldn't resist and knew it would be a hit.  Perfect for a rainy, Sunday afternoon while watching the Cowboys destroy the Redskins!  GO COWBOYS!!!  =)

This recipe is easy to make, although it has several steps, but none of them are difficult. I served the brie in the box on a nest of crumpled foil as suggested and it made the clean-up easier and made for a nice presentation as well.  I would give this recipe five stars...We all loved it.

Here's the recipe that's adapted from Bon Appetite Magazine:

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes.

Transfer Brie in box to plate. Serve hot with baguette slices.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
test-kitchen TIP

To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

No comments:

Post a Comment