Courtesy Bon Appetit
Ingredients
- 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
Preparation
-
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.
-
Masami