Mushroom Stuffed Brie En Croute

Recipe by FLKeysJen
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small onion, minced to 1/2 cup
  • 2
    tablespoons unsalted butter
  • 12
    lb mushroom, finely chopped
  • 1
    tablespoon dry sherry
  • 12
    teaspoon nutmeg
  • 1
    (17 1/4 ounce) package puff pastry sheets, thawed according to package directions (find this in the frozen dessert section)
  • 14
    ounces brie round, chilled (Note this is a larger size, up to 17 oz, which is not available in all grocery stores)
  • 1
    large egg
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DIRECTIONS

  • 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.
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